Potato & leek gratin

Potato & leek gratin

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(32 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 leeks, 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, questions and tips

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stockingstitch
31st Mar, 2012
5.05
Delicious!
irenelodge
14th Feb, 2012
I used mushrooms instead of ham
irenelodge
14th Feb, 2012
I used mushrooms instead of ham
sofapriest's picture
sofapriest
10th Feb, 2012
Could you tell me what sized carton of double cream is intended for use here?
deepjoy
31st Jan, 2012
I've cooked this before, it tasted fantastic. But tonight, I'm substituting the ham for cooked chicken. I'll keep you posted.
galwaygirly
30th Jan, 2012
5.05
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
6th Nov, 2011
5.05
I halved the amounts and served up in individual casserole dishes, Ii used bacon lardons rather than ham. Gorgeous!
superdelux
19th Sep, 2011
4.05
Made this with vegetarian bacon instead of the ham suggested, it was nice!
reblew10
14th Sep, 2011
Hiya Could I use Creme Fraiche instead of double cream?
whiteroseuk
20th May, 2011
2.05
Even after two hours in the oven the potatoes still weren't done. Tasty enough, but the raw potatoes spoiled a potentially enjoyable meal.

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