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 (49)

vicki0111's picture

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

albert1's picture

Nice and very tasty on a winters evening

kirsten132's picture

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.

zoe1986's picture

this tasted awesomely awesome!

rialarunes's picture

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

amythree's picture

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.

amythree's picture

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

krellboyne's picture

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

jul34es's picture

very tasty alongside chicken or pork chop.


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