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–+ servings
A spoonful of rich Creamy Potato Leek Gratin being lifted from a baking dish showing layers of potatoes and leeks.

Creamy Potato Leek Gratin

This recipe creates a comforting potato leek gratin, layering thinly sliced potatoes with tender, sautéed leeks and a creamy, nutmeg-infused sauce, topped with Gruyère cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Gratin
  • 2 tablespoons unsalted butter more for greasing the pan
  • 2 large leeks trimmed and halved lengthwise
  • 1.5 pounds Yukon Gold potatoes peeled
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 thyme sprigs
  • 1 cup heavy cream
  • 1 fat garlic clove finely chopped
  • 1 bay leaf
  • 0.25 teaspoon freshly ground nutmeg
  • 0.75 cup Gruyère grated

Equipment

  • 2-quart gratin dish
  • Mandoline or sharp knife
  • Large skillet

Method
 

  1. Heat your oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice them thinly crosswise.
  2. Use a mandoline or sharp knife to slice the potatoes into rounds, ⅛-inch thick. Toss the potato rounds with ¾ teaspoon salt and ¼ teaspoon pepper. Layer the rounds in the gratin dish.
  3. Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the leeks, remaining salt and pepper, and thyme. Cook, stirring, until the leeks are tender and golden, 5 to 7 minutes. Discard the thyme sprigs and scatter the cooked leeks over the potatoes.
  4. Add the cream, garlic, and bay leaf to the skillet, scraping up the browned bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in the nutmeg.
  5. Pour the cream mixture over the leeks and potatoes and top with the Gruyère. Cover the dish with aluminum foil and place it in the oven. Bake for 40 minutes. Uncover the dish and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let the gratin cool slightly before serving.

Notes

This dish pairs well with roasted meats or simple green salads. The flavor profile works well for seasonal gatherings.

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