Potato & leek gratin

Potato & leek gratin

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(33 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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9th Feb, 2014
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.
16th Dec, 2013
now that is seriously good. my only issue is with the peeling the `taters- i thought that`s where the nutrition is? otherwise excellent!
9th Dec, 2013
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.
15th Apr, 2013
used left over roast gammon chopped up and that worked well.
1st Apr, 2013
Just made this today and the family polished it all off! I added chorizo instead of ham and a red onion for colour,. Delicious.
14th Jan, 2013
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!
27th Nov, 2012
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.
11th Oct, 2012
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.
13th Jun, 2012
1st May, 2012
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.


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