Potato & leek gratin

Potato & leek gratin

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(50 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…

  • 1 garlic clove, crushed
  • 1 bay leaf
  • a knob of butter butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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1st Jun, 2020
Didn't have the time but had the ingredients so sweated leeks, parboiled potatoes and made the sauce into a cheesy and very tasty white sauce, added home made meatballs and baked 30 mins at 180 fan. It was super speedy and super deluxe
1st Jun, 2020
Time not on my side so sweated the leeks, parboiled the potatoes and made the sauce but as a very tasty cheesy white sauce. Added homemade meatballs. 30 mins at 180, absolutely delish
25th Mar, 2020
I used a mandoline to cut the potatoes and it still took *ages*. Dinner was served 3 hours after starting prep and the potatoes still weren't cooked as well as I'd like, even after turning the oven up to 220. Maybe more liquid was needed to help the potatoes cook through? We also needed more cheese to make this taste of something other than potatoes: shouldn't be advertised as veggie without at least the suggestion of substituting rather than omitting the ham.
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?


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?
Colin Clements's picture
Colin Clements
22nd May, 2020
I think the main reason a lot of people say it takes too long to cook is because they are putting their gratin dish on a baking tray. (As the recipe suggests) If it's a thick baking tray this doesn't allow the bottom of the gratin dish to heat up, and therefore the stock mixture doesn't bubble through the dish as it should. Use a deep dish directly on the oven rack and you'll be sorted.
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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