Potato Leek Gratin

Posted by Donna-Marie Pye on

Whether you’re spending Easter with family or looking to host a few friends, there are a ton of ways to celebrate the holiday. One of our favorites? With food, of course! This delicious side dish is perfect to serve for an Easter brunch or dinner. The best part is that it can be made ahead too. Gratins can typically be stored for up to 5 days in the refrigerator in a covered, airtight container.



  • 2½ pounds yellow flesh potatoes, peeled and sliced about 1/8 inch thick (use a mandolin)
  • 1 cup grated Gruyère cheese
  • ½ cup vegetable or chicken broth, low-sodium
  • 1½ cups heavy (35%) cream
  • 1 bay leaf
  • 2 tbsp unsalted butter
  • 1 medium leek, white part only, halved lengthwise and cut into ¼-inch thick slices
  • 1 medium garlic clove, minced
  • 1 tsp minced thyme
  • ¼ tsp freshly ground nutmeg
  • Kosher salt and freshly ground black pepper


  1. Preheat an oven to 350°F and position an oven rack in the centre.
  2. In a small saucepan, combine the broth, cream and bay leaf and place on the stove over a medium-low heat to simmer. Remove the saucepan from the heat and set aside for the flavours to infuse as you prepare the gratin.
  3. Place a medium skillet on the stove over a medium heat. Add the butter and when melted, add the leeks and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture.
  4. In a shallow baking dish, place the potatoes in even layers. Sprinkle with salt and pepper. Pour the leek-cream mixture over the potatoes and sprinkle with Gruyère.
  5. Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.

Makes 4 - 6 servings

Make-Ahead: Prepare as instructed. When ready to serve, cover with foil and bake for 30–45 minutes at 350°F, or until cheese is bubbly and gratin is warmed through. Gratins can typically be stored for up to 5 days in the refrigerator in a covered, airtight container.

You May Like These Products To Make This Recipe:

Mandolin - Oxo Good Grips OR Kuhn Rikon

Peugeot Baking Dish


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