Potato and Leek Gratin
Prep time
Cook time
Total time
Thinly sliced potatoes and leeks are simmered in milk and herbs, layered with Gruyere cheese in a gratin dish, and then baked until golden and bubbly making a perfect Potato and Leek Gratin.
Recipe type: Side
Cuisine: French
Serves: 6
  • 3 lbs russet potatoes, peeled and thinly sliced
  • 1 quart milk
  • 1 bay leaf
  • ¼ tsp thyme
  • 3 garlic cloves, thinly sliced
  • 3 leeks, washed, trimmed, and thinly sliced
  • 2 tsp kosher salt
  • 2 cups grated Gruyere cheese
  • Pepper
  • Grated nutmeg
  • 2 tbsp butter
  1. Preheat oven to 375F. Prepare a 9x12 inch gratin dish by rubbing with garlic and greasing with butter.
  2. In a large pot, add the potatoes, milk, bay leaf, thyme, sliced garlic, leeks, and salt. Gradually bring to a boil, and simmer until the potatoes are fork tender (but not falling apart). Remove the bay leaf, and drain, reserving the milk.
  3. On the bottom of the gratin dish, arrange a layer of the potato/leek/garlic mixture, sprinkle with a little pepper and nutmeg, then cover with a handful of the cheese. Repeat layers until all the potatoes and cheese have been used (ending with the cheese on top).
  4. Add the milk so that it reaches the top layer (about 1½ cups), then dot the butter over the top.
  5. Bake for an hour or until golden and bubbly.
Recipe by Webicurean at http://blog.webicurean.com/2013/03/24/potato-and-leek-gratin-sundaysupper/