This easy Leek and Potato Gratin Casserole recipe is perfect for any occasion. It's creamy, cheesy, and full of flavor and pairs well with any main dish.
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Why This Recipe Stands Out
We're all about easy, comforting casserole dishes, and this Leek and Potato Gratin is no exception. Here's why this recipe stands out:
- Simple, Fresh Ingredients: You'll be using simple, fresh ingredients that you likely already have on hand, like russet potatoes, leeks, and Gruyere cheese.
- Easy to Make: The recipe is straightforward and easy to follow. Plus, you can prepare it ahead of time, making it perfect for meal prep or holiday gatherings.
- Versatile: This Leek and Potato Gratin is a versatile dish that pairs well with a variety of proteins like chicken, beef, or fish.
- Impressive Flavor and Texture: The combination of tender potatoes, savory leeks, and creamy Gruyere cheese creates a dish that's bursting with flavor and has a perfectly creamy, crispy texture.
- Family and Crowd-Friendly: This gratin is a great option for family dinners, potlucks, or any gathering. And since it's gluten-free, it's a great option for those with dietary restrictions.
Key Ingredients
- Leeks – Leeks add a sweet, onion-like flavor to the dish. Make sure to clean them thoroughly to remove any grit.
- Russet Potatoes – Russet potatoes are starchy, which helps to thicken the gratin. They also provide a nice, hearty texture.
- Half and Half – Half and half, a mix of equal parts whole milk and light cream, adds richness to the dish.
- Garlic – Garlic is a key flavor in this recipe. Make sure to press it through a garlic press for the best flavor.
- Gruyere Cheese – For this gratin, I love using Gruyere cheese. It has a nutty, slightly sweet flavor that pairs perfectly with the other ingredients.
Substitutions and Variations
This classic potato and leek gratin (casserole) is a comforting and delicious side dish that goes well with any meal. Here are some of our favorite variations and substitutions:
- Cheese: We love the nutty flavor of Gruyere, but feel free to substitute with other cheeses. Cheddar, Swiss, or even a sprinkle of Parmesan would work wonderfully.
- Add Some Protein: Try adding cooked, crumbled bacon or diced ham between the layers for a heartier version of this dish.
- Vegan: For a dairy-free version, substitute the half and half with a mixture of coconut milk and vegetable broth. You can also use a vegan cheese substitute or sprinkle the layers with nutritional yeast for a cheesy flavor.
How to Make Leek and Potato Gratin
Step 1: Trim and slice leeks. Sauté in butter until soft, about 5-7 minutes.
Step 2: Peel and slice the potatoes. Arrange half of the potatoes in a baking dish. Layer half of the sautéed leeks followed by the rest of the potatoes and leeks.
Step 3: In a separate bowl, whisk together half and half, garlic, nutmeg, thyme, salt, and pepper. Pour this mixture over the layered vegetables.
Step 4: Top the dish with grated Gruyere cheese. Cover with foil and bake for 40 minutes at 400 F. Then, bake for an additional 10 minutes without foil. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Leek and Potato Gratin Casserole
- Potato and leek gratin is a classic side dish for a holiday roast. It pairs well with a variety of proteins, including beef, pork, and poultry.
- If you're serving it with a roast, you can even bake the gratin in the same oven as the meat, making it a convenient and delicious side dish.
- For a casual weeknight dinner, try serving the gratin with a simple grilled or oven baked chicken thighs.
- We love serving this potato and leek gratin with a simple green salad like my microgreens salad. The fresh, crunchy greens are a perfect contrast to the creamy, cheesy potatoes.
Frequently Asked Questions
For this recipe, it's best to use medium russet potatoes. They have the perfect texture and flavor for a gratin, and they hold up well during the cooking process.
While pre-shredded cheese is convenient, I recommend using freshly grated Gruyere for this potato and leek gratin. It will melt more evenly and give your dish a richer, creamier flavor.
Cover the gratin with foil for the first part of the baking process to allow the potatoes to cook through without browning too quickly. Removing the foil towards the end of the baking time will then allow the top to get beautifully golden and crispy.
The gratin can be kept in the refrigerator for up to 3 days. Make sure to cover it well with plastic wrap or transfer it to an airtight container to maintain its freshness. Reheat it in the oven at 350 F until it's heated through.
Recipe
Leek and Potato Gratin
Ingredients
Instructions
- Preheat the oven to 400 F.
- Place the leeks on a cutting board and trim the root end and dark green leaves. Cut the remaining leeks lengthwise in half. Slice each piece into thin strips.
- Heat butter or oil in a medium skillet and over medium heat. Add leeks and cook stirring occasionally until the leeks soften, about 5-7 minutes.
- Peel the potatoes with a mandoline or knife, and cut them into ⅛ inch-thick slices.
- Grease an 8 x 6 baking dish and arrange sliced potatoes in a circular pattern in a dish, overlapping slightly. Spread half of the sauteed leeks evenly over the potatoes.
- Arrange another layer of the potatoes followed by the remaining leeks and all remaining potatoes.
- In a measuring cup whisk half and half, garlic, nutmeg, thyme, salt, and pepper. Pour it over the vegetables.
- Sprinkle with grated Gruyere cheese.
- Cover the gratin with a foil and bake for 40 minutes. Carefully remove the foil and bake for 10 more minutes until the gratin is golden brown.
- Remove from the oven and serve immediately.
Notes
- When slicing the potatoes, try to keep them at a consistent thickness. This will help them cook evenly and give your gratin a great texture.
- Use a mandoline slicer if you have one. It makes slicing the potatoes a lot easier and ensures they are all the same thickness.
- Don't rush the leeks. Cooking them slowly in butter or oil will bring out their natural sweetness and give your gratin a delicious flavor.
- Feel free to make this dish a day ahead of time and reheat it for your dinner party. It'll save you time and the gratin will be just as delicious.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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