Cozy Potato & Leek Gratin

There's something undeniably soothing about a dish that brings warmth and comfort to the table, and the Comforting Potato & Leek Gratin does just that. This creamy, cheesy casserole is a celebration of simple ingredients that combine to create a hearty meal perfect for any occasion. Whether it's a chilly evening or a gathering with friends, this gratin promises to be a crowd-pleaser.

Indulge in the warmth of our Comforting Potato & Leek Gratin, a creamy delight that makes any meal feel special. Perfect for spring brunches or cozy gatherings, this gratin combines tender Yukon Gold potatoes and sweet leeks, enveloped in a rich, cheesy sauce. It's an easy weeknight dinner or festive side dish that everyone will love. Try it tonight and savor the comforting flavors that bring people together. Save this for later!

Print Recipe Pin Recipe

Ingredients

4 medium Yukon Gold potatoes, thinly sliced

2 large leeks, only the white and light green parts, thoroughly cleaned and sliced

2 cups heavy cream

1 cup whole milk

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup grated Gruyère cheese

½ cup grated Parmesan cheese

2 tablespoons unsalted butter (for greasing the baking dish)

Fresh thyme or chives (for garnish, optional)

Instructions

Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Generously butter a 9x13-inch baking dish with the unsalted butter to ensure the gratin doesn't stick during baking.

Sauté the Leeks: Heat a splash of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced leeks. Sauté for approximately 5-7 minutes, stirring occasionally, until the leeks become soft and fragrant. Stir in the minced garlic and fresh thyme, continuing to cook for an additional minute. Once done, remove the skillet from the heat.

Prepare the Cream Mixture: In a medium mixing bowl, combine the heavy cream, whole milk, salt, and freshly ground black pepper. Whisk the mixture until all ingredients are well combined and smooth.

Layer the Gratin: Begin by arranging half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Evenly distribute half of the sautéed leeks over the potatoes. Next, drizzle one-third of the cream mixture over this layer and sprinkle half of the Gruyère cheese on top.

Repeat the Layers: Carefully layer the remaining potato slices over the initial layer. Follow with the rest of the sautéed leeks, followed by half of the remaining cream mixture and half of the grated Parmesan cheese. Pour the remaining cream mixture over the top layer and finish by sprinkling the rest of the Gruyère and Parmesan cheeses.

Bake the Gratin: Loosely cover the dish with aluminum foil and place it into the preheated oven. Bake for 40 minutes. After this time, remove the foil and continue baking for an additional 20-25 minutes, or until the top is beautifully golden brown and the potatoes are tender when pierced with a fork.

Cool and Serve: Once baked, allow the gratin to cool for approximately 10 minutes before serving. This resting period allows the layers to set perfectly. If desired, garnish with fresh thyme leaves or finely chopped chives for an added touch of freshness.

Enjoy: Serve this warm, creamy Potato & Leek Gratin as a luxurious side dish or as a fulfilling vegetarian main course!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings