Potato & leek gratin

Potato & leek gratin

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(31 ratings)

Cook: 1 hr, 20 mins


Serves 4
A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat28g
  • saturates17g
  • carbs40g
  • sugars0g
  • fibre4g
  • protein21g
  • salt1.95g
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  • 125ml stock (made with a cube - whatever you've got)
  • carton double cream
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 garlic clove, crushed
  • 1 bay leaf
  • a knob of butter butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 800g potato, peeled and thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 leek, washed and thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 175g sliced ham, chopped (optional)
  • 85g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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 (if using) 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.

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Comments, questions and tips

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Comments (49)

Kim Bambrough's picture

I didn't par boil the potatoes for this recipe and it showed. In the oven for over an hour, them in the microwave for 10 mins and the potatoes were still hard even though finely sliced, and the liquid separated. I used extra mature cheese but the flavour had disappeared. It was so bad it was thrown out. Waste of ingredients.

isa.schoumaker's picture

someone needs to take this off the vegetarian list

rubydiamanda's picture

Will definitely make this one again, absolutely delicious! Par boiled potatoes first and it was done within the time the recipe said.

cweir1984's picture

Any idea what quantity of cream is needed?

Tiffany1983's picture

Delicious comfort food! Husband has made this twice now (I usually do all the cooking, but currently heavily pregnant so he's taking over!), really tasty, I told him about par-boiling the potatoes first which he did, otherwise they probably would have been too hard. Tastes even better the next day :) I think it's also a good recipe as you can adapt it to add other veg too if you like.

keelyweely's picture

I made this for Sunday lunch but it slit on me, anyone know why it did that?

moon22raker's picture

Excellent recipe. I had to guess the amount of cream however and followed the advice on pre-boiling the potatoes. Fabulous flavour - a keeper

catwos5's picture

Absolutely delicious! Had this as a side dish with chicken and green veg. Every guest loved it.

jmcguire's picture

Really delicious. I didn't peel the potatoes and put them and the leeks through the slicer attachment in the food processor; used some grilled bacon as I had no ham. Added a little extra milk and water (about 150ml) as I was worried there wasn't enough liquid. Baked it in a cast iron pot as directed and it was the perfect supper for a freezing cold evening.

Strawb77's picture

now that is seriously good.
my only issue is with the peeling the `taters- i thought that`s where the nutrition is?
otherwise excellent!

casafood74's picture

Didn't realise this was a meal by itself- oops! No wonder we thought it was a lot. However, it was gorgeous. Didn't put any ham in as was serving it with lamb. Changes I made were I cooked the sliced potatoes in the liquid for 5 mins or so before just chucking it all in oven proof dish- this helps to ensure the potatoes aren't still hard and allowed me to slightly reduce cooking time. Also added nutmeg as a lot of gratin recipes have this in. It really was beautiful though and will be my go-to gratin recipe in the future.

jane_avery's picture

used left over roast gammon chopped up and that worked well.

lynnewoodland's picture

Just made this today and the family polished it all off! I added chorizo instead of ham and a red onion for colour,. Delicious.

anamaia's picture

Made without ham as well and used soy cream. As for the cheddar, bought the veggie one (by mistake). Was full of flavour and not missing the ham at all. Delicious!

sally007's picture

has anyone ever tried making this in advance and freezing it? I'd love to have this over Christmas but would prefer to prepare it next week while the family are on holiday!! Thanks.

iluvretro's picture

Well it's time the kids tried Leeks rather than McD's, so google has taken me to this site, in the process of making it, fingers X the kids love it and it becomes a favourite meal for the family to keep making.

rachelghostheart's picture


warvik's picture

This is an absolutely fool proof recipe and a firm family favourite. I've played around with it quite a bit and these are a couple of ideas that worked really well in my mind:
- substituted some of the potatoes for sliced carrots for some sweetness and colour; also tried it with swede and parsnips, depending on your preference any root vegetable will work
- added some left-over roast chicken together with the ham, amazing
- substituted the double cream for single cream, still creamy and delicious

And one that didn't work:
- substituted the cream for creme fraiche, yuk

As others have mentioned that the cooking time seems to be too low - I always leave it to cook under the foil for 45 minutes and only then take the foil off and add the cheese to nicely brown. Works every time.

stockingstitch's picture


irenelodge's picture

I used mushrooms instead of ham


Questions (2)

cookychazz's picture

Could not get this to work at all. Has been in the oven for two hours (gas 4) potatoes still raw! spooning the stock over the top just destroys the cheese layer. the milk and cream seem to have separated. I did not have a Bay leaf though

foulkes_mia's picture

What would you normally serve this with?

Tips (1)

berio123's picture

Add an egg to the stock mixture for the gratin to set. I didn't have enough ham so used a morteau sausage instead. Worked really well.