Potato & leek gratin

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Recipe by Good Food

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1. Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
2. Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
3. Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Make it veggie

Take out the ham, and use a vegetable stock instead.

Per serving

486 kcalories, protein 21g, carbohydrate 40g, fat 28 g, saturated fat 17g, fibre 4g, salt 1.95 g

Latest comments and suggestions

• julie

  17 November 2007

  julie commented on this recipe

  very tasty alongside chicken or pork chop.

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• Krellboyne

  15 June 2008

  Krellboyne commented on this recipe

  I made this today. I must be doing something wrong because the leeks tasted very bitter.

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• Amy3

  06 September 2008

  Amy3 commented on this recipe

  How can this be a vegetarian dish if you use ham? Being vegetarian means you don't eat meat but still eat dairy products.

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• Amy3

  06 September 2008

  Amy3 commented on this recipe

  Sorry, I now see that you said it's veg if you leave out the ham. My mistake. I've made this and it is like potato bake with leeks, very tasty. Thank you.

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• Riala

  24 September 2008

  Riala commented on this recipe

  My shop sells double cream in various size cartons, which size should I get please?

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• Zoe

  11 November 2008

  Zoe rated and commented on this recipe

  

  this tasted awesomely awesome!

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• K!

  13 December 2008

  K! rated and commented on this recipe

  

  This is a really easy, tasty recipe. Used bacon instead of ham that gave it much more flavour. Just used 5oz pot of cream and seemed to be enough.

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• Albert

  15 February 2009

  Albert rated and commented on this recipe

  

  Nice and very tasty on a winters evening

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• vicki

  02 April 2009

  vicki commented on this recipe

  really good, polished off by all 4 of my kids.Had with sunday dinner for a change omitted the ham.

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• Allie Bongo

  03 April 2009

  Allie Bongo rated and commented on this recipe

  

  Made it without the ham as a side dish using leeks straight from the ground. This dish worked really well in showing of their flavour to their best advantage.

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Ingredients

• 125ml stock (made with a cube - whatever you've got)
• carton double cream
• 150ml milk
• 1 garlic clove , crushed
• 1 bay leaf
• a knob of butter butter , for greasing
• 800g potatoes , peeled and thinly sliced
• 2 leeks , washed and thinly slliced
• 175g sliced ham , chopped
• 85g cheddar , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook min 1 hr 20 mins

Vegetarian

Can be vegetarian

Ingredients

• 125ml stock (made with a cube - whatever you've got)
• carton double cream
• 150ml milk
• 1 garlic clove , crushed
• 1 bay leaf
• a knob of butter butter , for greasing
• 800g potatoes , peeled and thinly sliced
• 2 leeks , washed and thinly slliced
• 175g sliced ham , chopped
• 85g cheddar , grated

Per serving

486 kcalories, protein 21g, carbohydrate 40g, fat 28 g, saturated fat 17g, fibre 4g, salt 1.95 g

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