Creamy Potato and Leek Gratin

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This creamy potato and leek gratin is the ultimate comforting side dish, bringing together tender seasonal vegetables in a rich, velvety sauce. By gently simmering the sliced potatoes in a blend of double cream and whole milk before baking, the starch naturally thickens the liquid to create a luxurious texture. The sweetness of the softened leeks and the earthy aroma of fresh thyme provide a sophisticated flavour profile that elevates this vegetarian classic beyond a standard potato bake.

Perfect for a Sunday roast or as a centrepiece for a vegetarian supper, this dish is as practical as it is delicious. You can easily prepare the gratin up to two days in advance and reheat it in a moderate oven, making it an excellent choice for stress-free entertaining. Serve it alongside roasted roots or a crisp green salad for a balanced, homemade meal.

Ingredients for Creamy Potato and Leek Gratin

9 medium leeks ( about 1.4kg
white and pale green parts only)
3 matskedar osaltat smör
900g russet (baking) potatoes
1 1/2 cups double cream
1 cup whole milk
2 teaspoons thyme leaves
An adjustable-blade slicer

How to make Creamy Potato and Leek Gratin

Preheat oven to 204°C with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.

Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 1800g ). Wash leeks.

Cook leeks in butter with 1/2 teaspoons salt and 1/4 teaspoons pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.

Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.

Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 177°C oven until hot, about 30 minutes.

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