Potato Leek Gratin

Elevate your side dish game with this creamy, savory Potato Leek Gratin, a hearty blend of thinly sliced Yukon Gold potatoes, tender sautéed leeks, and a luscious garlic-infused cheese sauce made with Gruyère and Parmesan. This golden, bubbly casserole is layered to perfection, capturing the comforting essence of classic gratins while adding a subtle sweetness from the leeks. Ideal for holiday gatherings or an indulgent weeknight dinner, this recipe combines everyday ingredients with elevated flavors. With a crispy, golden crust and a rich, velvety interior, this easy-to-follow gratin is baked to perfection in under an hour and is guaranteed to impress.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 whole Leeks (white and light green parts only)
• 3 tablespoons Unsalted butter
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 1.5 cups Gruyère cheese
• 0.5 cups Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg (optional)
• 1 teaspoons Olive oil (for greasing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.

Step 2

Peel the Yukon Gold potatoes and slice them into thin rounds about 1/8-inch thick using a sharp knife or a mandoline slicer.

Step 3

Clean the leeks by cutting off the root end and dark green tops. Slice them in half lengthwise, then slice them crosswise into 1/4-inch half-moons. Rinse them thoroughly in cold water to remove any sand or dirt, then pat them dry.

Step 4

In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the leeks with a pinch of salt until soft and translucent, about 5-7 minutes. Remove from heat and set aside.

Step 5

Mince the garlic cloves. In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

Step 6

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 7

Gradually whisk in the whole milk and heavy cream, cooking until the mixture thickens and begins to simmer. Stir frequently to avoid lumps.

Step 8

Remove the saucepan from the heat and stir in 1 cup of Gruyère cheese, 1/4 cup of Parmesan cheese, salt, black pepper, and nutmeg (if using) until smooth.

Step 9

Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer half of the potato slices evenly in the dish, slightly overlapping them. Sprinkle half of the sautéed leeks over the potatoes and drizzle with half of the remaining cheese sauce.

Step 10

Repeat the layers with the remaining potatoes, leeks, and cheese sauce.

Step 11

Sprinkle the top with the remaining 1/2 cup of Gruyère cheese and 1/4 cup of Parmesan cheese.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a knife.

Step 14

Let the gratin cool for about 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2198.4g)

Amount per serving	% Daily Value*
Calories	3285.7

Total Fat 215.9g	0%
Saturated Fat 125.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 653.8mg	0%
Sodium 4461.3mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 18.1g	0%
Total Sugars 39.7g
Protein 114.2g	0%

Vitamin D 262.2IU	0%
Calcium 3283.3mg	0%
Iron 13.9mg	0%
Potassium 5243.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 13.9%

Carbs: 26.8%