Leek and potato gratin

Potato Leek Au Gratin from The Modern Proper

Mary Berry’s Leek and Potato Gratin is made with chicken thighs, leeks, potatoes, cider, double cream, Dijon mustard, cheddar, and smoked paprika. This hearty gratin recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.

Rachel Allen’s potato gratin, made with butter and cream, is an indulgent side dish recipe.

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Meltingly tender with only a touch of cream, this is a family favourite!

This creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes. An indulgent side that’ll have your gang asking for more!

This Leek and Potato Gratin Recipe is fresh, creamy, cheesy, and the perfect side dish that everyone will love!

Enjoy this hearty winter gratin with any roasted meat. Other vegetables such as parsnips and Jerusalem artichokes also work in this recipe.

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust.

Check out Potato Leek Gratin recipe and more from Sur La Table!