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    Home » Recipes » Course » Side Dishes » Potato Leek Gratin

    Potato Leek Gratin

    November 11, 2020 by Valerie Brunmeier

    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure policy.

    A spoon lifts Potato Leek Gratin from a baking dish.
    A spoon scoops up some Potato Leek Gratin from a baking dish.

    This luscious but lightened up Potato Leek Gratin is a delicious choice for your holiday menu. Whole milk is used in place of heavy cream to create this comforting potato side dish.

    A closeup of browned cheesy potatoes in a white baking dish.

    You might not instantly think of a potato gratin recipe when trying to plan a lighter holiday menu. But, with some simple modifications, you can create this utterly delicious Potato Leek Gratin that is far lighter than traditional potatoes au gratin. Sliced leeks have a mild onion flavor that intensifies when sautéed and baked into layers of thin sliced potatoes with Gruyère and Parmesan cheese.

    This is a recipe that I would put on any menu, whether it was a holiday or any old day of the week, and be absolutely positive it would be well received.

    Potato Leek Gratin in a white baking dish.

    Ingredients

    The ingredients needed to make Potato Leek Gratin.

    The Best Potatoes to Use

    I like Yukon gold potatoes best for any potato casserole including this Potato Leek Gratin. Hands down, no contest. They are creamy and buttery on their own which means you can add less butter and lighter dairy, for example whole milk instead of heavy cream, and still get a luscious result. They have also have a waxier texture than other potatoes and hold together well after baking.

    How to Thinly Slice Potatoes

    The quickest, easiest way to thinly and evenly slice potatoes is with a mandolin. Peel the thin skins before slicing.

    Potatoes are sliced with a mandolin.

    Read and follow the manufacturer directions for your mandolin to slice your potatoes about 1/4-inch thick.

    If you don’t have a mandolin, you can use your food processor with the slicing blade. For nicely shaped slices, cut the potatoes in half first and place them cut side down against the blade. If neither of these methods work for you a sharp knife and a steady hand will do. Just be sure to slice them as evenly as possible.

    How to Slice Leeks

    Leeks look like gigantic green onions (aka, scallions) and although they are a classic spring vegetable, you can find them all year round. They have a mild onion flavor and are delicious paired with potatoes. The edible part of the leek is the white and light green part of the long cylinder, between the stem end and dark green leafy section.

    A leek sliced lengthwise and then sliced into pieces.
    1. Set the leek on a cutting board and grab a sturdy chef’s knife.
    2. Slice off the root end and the dark green leaves.
    3. Slice the remaining leek cylinder in half, lengthwise.
    4. Slice each half crosswise into 1/2-inch slices.

    How to Clean Leeks

    There is no need to wash your whole leek before slicing it. Since the leek is composed of layers, or sheaths of tightly bound leaves, it is necessary to slice it first to be sure you are ridding it of any debris that might of collected inside.

    My favorite way to clean leeks is to transfer the slices to a salad spinner. Just give them a good rinse with cool water, spin them and repeat this process, spinning until dry. You can also set them in a colander and give them a good rinse, draining them well afterwards.

    How to Make Potato Leek Gratin

    Sliced leeks in a skillet.
    • Sauté the leeks in a little melted butter and season with salt.
    • Cook, stirring occasionally, until tender and golden brown. Remove the pan from the heat.
    Potatoes and leeks layered in a baking dish.
    • Arrange half of potato slices evenly over the bottom of the prepared baking dish.
    • Top with half of the leeks and sprinkle with salt.
    • Scatter Gruyère cheese over the top.
    Milk and cheese layered with potatoes and leeks in a baking dish.
    • Repeat the layers layers with the remaining potatoes, leeks, salt, and Gruyère.
    • Pour the milk evenly over the potato mixture.
    • Sprinkle Parmesan over the top.
    • Cover the pan with foil and bake until the potatoes are fork tender. Remove the foil and broil for a few minutes until golden brown.
    A close up of Potato Leek Gratin in a baking dish.

    Sprinkle the Potato Leek Gratin with a little freshly ground pepper and let it rest for about 5 minutes before serving.

    Potato Leek Gratin is an excellent side dish choice to go along with Maple Glazed Spiral Ham or Dry Brine Turkey.

    A spoon scoops Potato Leek Gratin from a baking dish.

    Can I Make Potato Leek Gratin In Advance?

    Once potatoes are sliced they will begin to oxidize and brown if not baked pretty quickly. You can, however, assemble the dish a day in advance if necessary. After assembled, press plastic wrap down on to the surface, smoothing it out to remove as much air as possible and then tightly cover the dish with a second piece of plastic wrap or foil and refrigerate it overnight. Allow the chilled Potato Gratin to rest on the kitchen counter for about 30 minutes before baking to take the chill off. The baking time may need to be increased a little. The top layer of potatoes may brown a bit but it should not be too noticeable after it is baked.

    Store leftovers, covered, for up to 3 days in the refrigerator.

    A spoon lifts a scoop of potatoes from a baking dish.

    A spoon scoops Potato Leek Gratin from a baking dish.

    Potato Leek Gratin

    Valerie Brunmeier
    This luscious but lightened up Potato Leek Gratin is a delicious choice for your holiday menu. Whole milk is used in place of heavy cream to create this comforting potato side dish.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Resting Time 5 mins
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine French
    Servings 10
    Calories 194 kcal

    Ingredients
      

    • 3 pounds Yukon gold potatoes peeled
    • 1 large leek
    • 1 tablespoon butter
    • 1 ¼ teaspoons kosher salt divided
    • 1 cup shredded Gruyère cheese about 4 ounces
    • 1 cup whole milk
    • ¼ cup grated Parmesan cheese grated (about 1 ounce)
    • ½ teaspoon freshly ground black pepper

    Instructions
     

    • Preheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
    • Use a mandoline or a food processor with the slicing blade to thinly slice the potatoes. Set aside.
    • Trim and discard the root end and dark green end from the leek. Use a sharp knife to slice the leek in half, lengthwise, to expose the center. Flip each half over, cut-side down and slice them crosswise into thin 1/2-inch slices. Place the sliced leeks in a colander or salad spinner, rinse and drain well.
    • Melt the butter in a 10-inch skillet over medium heat. Add the sliced leeks and season with 1/4 teaspoon salt. Cook for 5 to 6 minutes, stirring occasionally, until tender and golden brown. Remove the pan from the heat.
    • Arrange half of the potato slices evenly over the bottom of the prepared baking dish and top with half of the leeks. Sprinkle with 1/2 teaspoon salt and 1/2 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining leeks, remaining 1/2 teaspoon salt, and remaining 1/2 cup Gruyère. Pour the milk evenly over the potato mixture and sprinkle with Parmesan.
    • Cover the pan with foil and bake for 45 minutes or until the potatoes are fork tender. Remove the foil and set the oven to broil. Broil for 3 to 5 minutes or until golden brown (watch closely). Remove the pan from the oven and sprinkle with pepper. Allow to rest for 5 minutes before serving.

    Nutrition

    Calories: 194kcalCarbohydrates: 26gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 406mgPotassium: 634mgFiber: 3gSugar: 3gVitamin A: 370IUVitamin C: 28mgCalcium: 195mgIron: 1mg
    Keyword potato leek gratin
    Tried this recipe?Let us know how it was!

    All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.

    Nutrition Information Disclaimer

    Adapted from Cooking Light

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    Filed Under: Light, Side Dishes, Vegetarian Tagged With: Vegetables

    About Valerie Brunmeier

    Valerie, a long time food blogger and cookbook author, launched Wholesome Made Easy in June of 2020. Her true passion is sharing her experience as a working mom of four to help other busy home cooks create wholesome, delicious meals that take a lighter approach. Her recipes have been featured on Better Homes & Gardens, Good Housekeeping, Redbook, Country Living, Cosmopolitan, Buzzfeed, MSN, Shape Magazine and more.

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