Potato & leek gratin

Potato & leek gratin

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(31 ratings)

Cook: 1 hr, 20 mins

Easy

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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Ingredients

  • 125ml stock (made with a cube - whatever you've got)
  • carton double cream
  • 150ml milk

    Milk

    mill-k

    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

    Butter

    butt-err

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

  • 800g potato, peeled and thinly sliced
    Potato

    Potato

    po-tate-oh

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

  • 2 leek, washed and thinly sliced
    Leeks

    Leek

    lee-k

    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
    Cheddar

    Cheddar

    Ched-ah

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

Method

  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 (49)

irenelodge's picture

I used mushrooms instead of ham

sofapriest's picture

Could you tell me what sized carton of double cream is intended for use here?

deepjoy's picture

I've cooked this before, it tasted fantastic. But tonight, I'm substituting the ham for cooked chicken. I'll keep you posted.

galwaygirly's picture
5

Made this last week, a vegi one for myself and a ham version for hubbie. We both thought it was absolutely delicious, so full of flavour. Am making it again this week and it is a recipe that I will keep for ever.

sfisher4's picture
5

I halved the amounts and served up in individual casserole dishes, Ii used bacon lardons rather than ham. Gorgeous!

superdelux's picture
4

Made this with vegetarian bacon instead of the ham suggested, it was nice!

reblew10's picture

Hiya

Could I use Creme Fraiche instead of double cream?

whiteroseuk's picture
2

Even after two hours in the oven the potatoes still weren't done. Tasty enough, but the raw potatoes spoiled a potentially enjoyable meal.

wardle22's picture
4

Really lovely and tasty recipe,can be used for any occasion,it can be altered to suit individual tastes,however I used the recipe here and found it just perfect for my own taste,very easy and straightforward to follow.

jed003's picture

I have made this recipe many times, I don't change it, but I usually use vegetable stock, as it seems more flavoursome. I find it works really well if you follow the recipe exactly. Delicious!

chessyalden's picture
5

Made this (without the ham) as an accompaniment to a festive roast ham Christmas 2010 and was delicious. Will definitely keep this recipe in my binder for next year!

katja_m's picture
5

Family loved this - vanished from the table in double quick time.

purplecoyote's picture

Gorgeous. I found it was done quickly and tasted great, I probably put too much cream in but I'm not complaining ;)

mwsc11050's picture
5

Loved this but guess I put in more leeks and cheese than in the recipe. Wouldn't do as a mid week supper though unless you have loads of time on your hands as it took hours to cook.

lindadavies's picture

I've just checked the recipe in the original Magazine (yes I've still got it) and it states 142ml carton double cream. Will be making this tonight.

Vegirl's picture
5

This was really tasty, I made the vegetarian version, I used a small carton of cream (about 150ml) this seemed to be ample... it would be really good if someone actually corrected this recipe aas so many people have commented on this ommission. But the dish was full of flavour and I will definitely make it again.

majallen's picture

Double cream cartons come in many sizes, which one does this recipe mean???

majallen's picture

Double cream cartons come in many sizes, which one does this recipe mean???

pankergan's picture
5

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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