Creamy leek & potato gratin with Gruyère cheese. Easy, comforting, and flavorful—perfect as a side or vegetarian main.
Leeks are one of those underrated vegetables that have the power to transform a dish with their subtle, sweet flavor. In this Leek & Potato Gratin with Gruyère, the delicate onion-like taste of leeks is layered with tender Yukon gold potatoes and baked in a rich, creamy sauce. The result is a comforting, elegant dish that’s perfect for both weeknight dinners and special occasions.
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To make this gratin, the leeks are first sautéed with a touch of butter and garlic until soft and fragrant. This step brings out their natural sweetness and builds the foundation of flavor for the dish. Thinly sliced potatoes are then layered in a baking dish along with the sautéed leeks and a sprinkle of nutty Gruyère cheese. The creamy mixture of milk and heavy cream is poured over the layers, ensuring every slice is tender and flavorful after baking.
Baking the gratin covered allows the potatoes to cook gently, and finishing it uncovered creates a gorgeous golden-brown top with bubbling cheese. A sprinkling of fresh parsley at the end adds a bright, fresh touch, balancing the richness of the gratin.
This dish is versatile—serve it as a hearty side alongside roasted meats or enjoy it as a satisfying vegetarian main. The combination of creamy potatoes, sweet leeks, and melty Gruyère makes it irresistible every time.
Whether you’re looking to elevate a weeknight meal or impress at a holiday dinner, this leek and potato gratin is a winner. It’s simple to prepare, packed with flavor, and highlights the often-overlooked leek in a way that’s both comforting and sophisticated. Give this recipe a try, and you’ll have a new favorite for cozy dinners that everyone will love.
Leek & Potato Gratin with Gruyère
Creamy leek & potato gratin with Gruyère cheese. Easy, comforting, and flavorful—perfect as a side or vegetarian main.
Ingredients
- 3 large leeks, cleaned and thinly sliced (white and light green parts only)
- 2 lbs Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoon butter
- 1 cup heavy cream
- 1 cup milk
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves (optional)
- 1 cup grated Gruyère cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
- In a skillet, melt butter over medium heat. Add leeks and garlic, sauté until soft and fragrant (5–7 minutes). Season lightly with salt and pepper.
- In a small saucepan, heat cream and milk with thyme, salt, and pepper until warm; remove from heat.
- Layer potato slices in the baking dish, top with sautéed leeks, and sprinkle a little Gruyère. Repeat until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake 40 minutes. Remove foil and bake another 20–25 minutes, until the top is golden and potatoes are tender.
- Let cool 5 minutes, garnish with parsley, and serve warm.