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4.67 from 9 votes

Leek and Potato Gratin

Cheesy Leeks and Potatoes au Gratin has thinly sliced russet potatoes baked between layers of leeks, cheese, and heavy cream.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: All Recipes
Cuisine: French
Servings: 6 servings
Calories: 480kcal

Ingredients

  • 2 tbs. butter divided
  • 1 lb. russet potatoes about 3 medium sized potatoes
  • 1 cup heavy cream
  • 1 cup milk
  • 3 cups cleaned sliced leeks
  • 1 tsp. sea salt
  • ½ tsp. fresh cracked black pepper
  • 1 ½ cups Monterey Jack or Gruyere cheese
  • 1 garlic clove minced
  • 3 tbs. freshly grated parmesan cheese

Instructions

  • Preheat oven to 375 degrees.
  • In a large skillet, melt 2 tbs. of butter. Add leeks and minced garlic and saute for 8-10 minutes. Add salt, pepper, and heavy cream. Cook an additional 5 minutes on medium-low heat.
  • While the leeks are cooking, peel and slice potatoes. To slice potatoes, use a mandolin or very sharp knife to create very thin rounds.
  • Take remaining 2 tbs. of butter and coat cast iron skillet or baking dish.
  • Place one layer of potatoes (⅓ of total) down on the bottom of the skillet. Cover with ⅓ of leek-cream mixture. Add ½ cup of Monterey Jack cheese and ⅓ parmesan cheese.
  • Repeat until you have used up all ingredients.
  • Cover with tinfoil and bake for 40 minutes. Remove tinfoil and bake for an additional 10 minutes. Remove from oven and serve.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 24g | Protein: 19g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 827mg | Fiber: 2g | Sugar: 5g