Welcome to Chef Shiuly Recipes, a culinary and travel blog dedicated to exploring the world’s most exciting flavors and destinations—one journey at a time.

Need Help

potato and leek gratin

  1. Home
  2. Recipes
Quick & Easy

Potato & Leek Gratin

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

Ingredients:

  • 2 ½ cups whole milk
  • 1 ½ pounds yukon gold potatoes, raw
  • 2 garlic cloves, smashed
  • 1 tablespoon unsalted butter
  • 1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
  • 1 teaspoon kosher salt, divided
  • 2 ounces gruyère cheese, shredded (about 1/2 cup)
  • 1 ounce parmesan cheese, grated (about 1/4 cup)
  • ½ teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 375°F.
  2. Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
  3. Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek; cook 8 minutes or until tender, stirring occasionally. Remove pan from heat; place leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt and remaining 1/4 cup Gruyère. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan. Cover pan with foil; bake at 375°F for 25 minutes or until cheese melts. Remove foil from pan. Turn on broiler (do not remove pan from oven). Broil 5 minutes or until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.

Related Recipes

Air Fryer

Air Fryer BBQ Baby Back Ribs

These air fryer ribs are about as close to the low and slow as you can get without the wait! The easy homemade rub and barbeque glaze in this recipe add great color and extra flavor.

Read More
Dinner

Molasses Beef Curry

Beef curry with the deep richness of molasses, lending a sweet and savory depth to the spicy sauce. A bold, unique take on traditional beef curry.

Read More
×

Search Here