Potato & leek gratin

Potato & leek gratin

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(40 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 leeks, 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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Katie Conroy's picture
Katie Conroy
10th Mar, 2019
Cooked this recipe as per instructions, even par boiling potatoes as some.other comments suggested, but it completely split and ended up so watery. I don't know what went wrong but this recipe was a complete disaster. All went in the bin.
HollyMak's picture
2nd May, 2017
Been making this for years and have no idea why people have needed to parboil the potatoes first? However I have always used a mandolin to very finely slice potatoes and has come up perfect every time. I also replace the cream with a roux most of the time as I cant always get hold of cream - Make a white sauce up to 600ml and drop in half a stock cube then infuse etc, works great. Good recipe
2nd Dec, 2016
It didn't specify to par-boil the potatoes and as mentioned in previous comments it definitely showed. Don't know what I did wrong with this recipe but it just didn't taste right. Made a whole dish and had to throw it out.
Kim Bambrough
23rd Oct, 2016
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.
2nd Feb, 2016
someone needs to take this off the vegetarian list
28th Sep, 2015
Will definitely make this one again, absolutely delicious! Par boiled potatoes first and it was done within the time the recipe said.
16th Jul, 2015
Any idea what quantity of cream is needed?
Tiffany1983's picture
16th Mar, 2015
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.
23rd Feb, 2015
I made this for Sunday lunch but it slit on me, anyone know why it did that?
13th Nov, 2014
Excellent recipe. I had to guess the amount of cream however and followed the advice on pre-boiling the potatoes. Fabulous flavour - a keeper


3rd Dec, 2013
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
24th Jun, 2013
What would you normally serve this with?
25th Dec, 2015
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.
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