Potato and Leek Gratin

An image of potato leek gratin in a casserole.

Course: casserole, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: servings

Calories: 387kcal

Author: Shruthi Baskaran-Makanju

This cheesy potato and leek gratin is comforting, filling, and way better than store-bought! Tender layers of potatoes and savory leeks baked to perfection.

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Equipment

Knife
9x13 baking dish
Aluminum foil

Ingredients

2 tablespoons Butter unsalted
2 Leeks washed well then thinly sliced white and light green parts only
2 Garlic Cloves minced
2 pounds Russet Potatoes thinly sliced
½ cup Cheddar Cheese finely shredded
¼ cup Parmesan grated
1 teaspoon Salt
¼ teaspoon Black Pepper
1 cup Heavy Cream
1 cup Whole Milk
1 Bay Leaf
2 sprigs thyme

Instructions

Preheat your oven to 375℉ and grease your baking dish with butter, then set aside.
Cook the sliced leeks and minced garlic in the butter on the stove for 5 or so minutes, until tender and golden
Add about half of all of the sliced potatoes, sauteed leeks and garlic, salt, black pepper, and the cheeses to your baking dish in layers in the order just listed.
Then add the rest of those same ingredients in the same order in layers.
Pour the heavy cream and milk evenly over top making sure all parts are covered completely.
Finally, add the bay leaf and fresh sprigs on top.
Cover with foil and bake for about 45 minutes, or until the potatoes are tender.
Remove the foil and bake for another 10 minutes
Then broil for 3-5 minutes on high if desired, then serve.

Notes

Store in an airtight container in the fridge for 3-5 days.

Nutrition