Veggie

Leek And Potato Gratin

Name: Leek And Potato Gratin
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 lbs (900g) potatoes, thinly sliced; 2 large leeks, thinly sliced; 2 tbsp (30g) unsalted butter; 1/2 cup (120g) all-purpose flour; 1 cup (240ml) whole milk; 1 cup (240g) grated Gruyère cheese; 1/2 cup (60g) grated Parmesan cheese; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 tbsp (30g) chopped fresh parsley; 1 cup (120g) panko breadcrumbs

By Noelle Kingsley · June 19, 2026 · Veggie

Prep30 min

Cook45 min

Total75 min

Serves6

There's something special about a warm, golden-brown gratin, straight from the oven, that just feels like home. For me, it's the perfect comfort food, evoking memories of family gatherings and cozy nights in. Today, I'm excited to share with you my Leek And Potato Gratin recipe, a dish that's both easy to make and sure to impress.

This recipe is all about layers - layers of tender potatoes, sweet leeks, and a rich, creamy sauce, all topped with a crispy, golden crust. It's a dish that's perfect for any occasion, whether you're cooking for a crowd or just a quiet night in with the family.

One of the things I love about this recipe is how versatile it is. You can make it ahead of time, refrigerate or freeze it, and it's still sure to turn out beautifully. Plus, it's a great way to use up any leftover potatoes and leeks you might have on hand.

In this recipe, I'll walk you through every step of the way, from preparing the ingredients to finishing the dish with a perfectly golden crust. So, let's get started and make a delicious Leek And Potato Gratin that's sure to become a new family favorite!

Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen. It's easy to follow, and the results are well worth the effort. So, go ahead, give it a try, and enjoy the warm, comforting goodness of a homemade Leek And Potato Gratin.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a crowd-pleasing dish that's perfect for any occasion.
You can make it ahead of time and refrigerate or freeze it for later.
The layers of potatoes, leeks, and sauce create a visually appealing dish.
The crispy, golden crust on top adds a nice texture to the dish.
It's a great way to use up leftover potatoes and leeks.
The recipe is versatile and can be customized to your taste.

Why This Recipe Works

The key to a great gratin is all about the layers. By layering the potatoes, leeks, and sauce in a specific order, you create a dish that's both visually appealing and full of flavor. The potatoes absorb the creamy sauce, while the leeks add a sweet, caramelized flavor to the dish.

Another important aspect of this recipe is the cooking time and temperature. By baking the gratin in a moderate oven, you allow the potatoes to cook slowly and evenly, while the top layer of cheese and breadcrumbs gets a nice, golden crust.

The resting time after baking is also crucial, as it allows the flavors to meld together and the sauce to set. This makes the gratin easier to slice and serve, and it's sure to impress your guests with its creamy, cheesy goodness.

Ingredients You’ll Need

To make this delicious Leek And Potato Gratin, you'll need a few simple ingredients. The key players in this dish are the potatoes, leeks, and cheese, which provide the bulk of the flavor and texture. You'll also need some basic pantry staples, such as butter, flour, and milk, to create the creamy sauce.

When shopping for ingredients, be sure to choose high-quality potatoes that are high in starch, such as Russet or Idaho. These will yield a creamy, tender gratin. You'll also want to select fresh leeks with a nice, white base and green tops.

2 lbs (900g) potatoes, thinly slicedChoose high-quality potatoes that are high in starch, such as Russet or Idaho, for a creamy, tender gratin.
2 large leeks, thinly slicedSelect fresh leeks with a nice, white base and green tops, and be sure to clean them thoroughly before using.
2 tbsp (30g) unsalted butterUse high-quality, European-style butter for the best flavor and texture.
1/2 cup (120g) all-purpose flourUse a light hand when adding the flour, as too much can make the sauce thick and heavy.
1 cup (240ml) whole milkYou can also use a non-dairy milk alternative, such as almond or soy milk, for a creamier sauce.
1 cup (240g) grated Gruyère cheeseChoose a high-quality, nutty cheese, such as Gruyère or Emmental, for the best flavor.
1/2 cup (60g) grated Parmesan cheeseUse a light hand when adding the Parmesan, as it can be quite salty.
1 tsp (5g) saltUse a flaky, kosher salt for the best flavor and texture.
1/2 tsp (2g) black pepperUse freshly ground black pepper for the best flavor.
2 tbsp (30g) chopped fresh parsleyUse fresh parsley for the best flavor and texture, and be sure to chop it finely before adding it to the dish.
1 cup (120g) panko breadcrumbsUse panko breadcrumbs for a light, crispy crust, and be sure to sprinkle them evenly over the top of the gratin.

Equipment You’ll Need

Large, heavy skillet or sauté panSharp chef's knifeInstant-read thermometer9x13-inch (23x33cm) baking dishMedium saucepanWhiskMeasuring cups and spoons

How to Make Leek And Potato Gratin

1
Preheat your oven to 375°F (190°C).
2
In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they're tender and lightly browned, about 20-25 minutes.
3
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes, or until the mixture is lightly golden and has a nutty aroma.
4
Slowly pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens and coats the back of a spoon, about 5-7 minutes.
5
Remove the sauce from the heat and stir in the Gruyère and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6
In a large bowl, combine the sliced potatoes and cooked leeks. Pour the cheese sauce over the top and toss to coat.
7
Transfer the potato mixture to a 9x13-inch (23x33cm) baking dish and smooth the top. Sprinkle the panko breadcrumbs evenly over the top of the gratin.
8
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking, uncovered, until the top is golden brown and the potatoes are tender, about 20-25 minutes more.
9
Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the sauce to set.
10
Sprinkle the chopped parsley over the top of the gratin and serve hot, garnished with additional parsley if desired.
11
To ensure the gratin is cooked through, check that the internal temperature reaches 165°F (74°C) and the potatoes are tender when pierced with a fork.
12
Let the gratin rest for a few minutes before slicing and serving. This will help the slices hold their shape and the sauce to set.
13
Serve the Leek And Potato Gratin hot, garnished with additional parsley and a side of your choice, such as a green salad or roasted vegetables.

Expert Tips

Use high-quality, European-style butter for the best flavor and texture.
Choose fresh leeks with a nice, white base and green tops, and be sure to clean them thoroughly before using.
Don't overmix the potato mixture, as this can make the gratin dense and heavy.
Use a light hand when adding the flour, as too much can make the sauce thick and heavy.
Let the gratin rest for 10-15 minutes before serving to allow the flavors to meld together and the sauce to set.
To add some extra flavor to the gratin, try adding some diced ham or cooked bacon to the potato mixture.
Experiment with different types of cheese, such as cheddar or fontina, for a unique flavor profile.
For a crispy, golden crust, be sure to sprinkle the panko breadcrumbs evenly over the top of the gratin.

Common Mistakes to Avoid

Not cooking the leeks long enough, resulting in a crunchy, undercooked texture.
Overmixing the potato mixture, making the gratin dense and heavy.
Not letting the gratin rest long enough, causing the sauce to be runny and the potatoes to be undercooked.
Using low-quality cheese, resulting in a bland, unappetizing flavor.
Not sprinkling the panko breadcrumbs evenly, resulting in a patchy, uneven crust.
Not checking the internal temperature of the gratin, resulting in undercooked or overcooked potatoes.

Variations and Substitutions

Add some diced ham or cooked bacon to the potato mixture for a smoky, savory flavor.
Use different types of cheese, such as cheddar or fontina, for a unique flavor profile.
Add some chopped fresh herbs, such as thyme or rosemary, to the potato mixture for a fragrant, aromatic flavor.
Use sweet potatoes instead of regular potatoes for a sweeter, nuttier flavor.
Add some caramelized onions or mushrooms to the potato mixture for a depth of flavor and texture.
Use a combination of cream and milk instead of just milk for a richer, creamier sauce.
Experiment with different types of breadcrumbs, such as whole wheat or gluten-free, for a unique texture and flavor.

What to Serve With Leek And Potato Gratin

This Leek And Potato Gratin is perfect as a side dish or main course, and it's sure to become a new family favorite. Serve it hot, garnished with additional parsley and a side of your choice, such as a green salad or roasted vegetables.

Some other ideas for serving the gratin include:

Roasted vegetables, such as asparagus or Brussels sproutsA green salad with a light vinaigretteGrilled meats, such as chicken or steakSauteed spinach or kaleRoasted sweet potatoes or carrotsA side of quinoa or brown rice

Make-Ahead, Storage, Freezing and Reheating

This Leek And Potato Gratin can be made ahead of time and refrigerated or frozen for later. To make ahead, prepare the gratin up to the point of baking, then cover it with plastic wrap or aluminum foil and refrigerate for up to 24 hours or freeze for up to 3 months.

To reheat the gratin, bake it in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the potatoes are tender.

When reheating the gratin, be sure to let it rest for 10-15 minutes before serving to allow the flavors to meld together and the sauce to set.

To freeze the gratin, cover it with plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Label the bag or container with the date and contents, and store it in the freezer for up to 3 months.

Frequently Asked Questions

What type of potatoes should I use for this recipe?

Choose high-quality potatoes that are high in starch, such as Russet or Idaho, for a creamy, tender gratin.

Can I use non-dairy milk instead of regular milk?

Yes, you can use a non-dairy milk alternative, such as almond or soy milk, for a creamier sauce.

How do I know when the gratin is cooked through?

Check that the internal temperature reaches 165°F (74°C) and the potatoes are tender when pierced with a fork.

Can I make this recipe ahead of time?

Yes, you can make the gratin up to the point of baking, then cover it with plastic wrap or aluminum foil and refrigerate for up to 24 hours or freeze for up to 3 months.

How do I reheat the gratin?

Bake the gratin in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the potatoes are tender.

Can I use different types of cheese?

Yes, you can experiment with different types of cheese, such as cheddar or fontina, for a unique flavor profile.

How do I prevent the gratin from becoming too dense or heavy?

Don't overmix the potato mixture, and use a light hand when adding the flour and cheese.

Can I add other ingredients to the gratin?

Yes, you can add other ingredients, such as diced ham or cooked bacon, to the potato mixture for added flavor and texture.

The Full Recipe

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