The Creamiest Leek and Potato Gratin Recipe for Cozy Dinners

Creamy and comforting, this leek and potato gratin promises a delightful culinary adventure that whisks you straight to cozy kitchen memories.

Layers of tender vegetables meld together in a rich, golden embrace.

Potatoes slice thin and delicate, nestling between soft leek ribbons.

Cheese bubbles and caramelizes, creating a crisp golden crust that beckons from the baking dish.

Simple ingredients transform into something magical with minimal effort.

Rustic yet elegant, this dish speaks to the heart of home cooking.

You’ll want to savor every single bite of this classic French-inspired comfort food.

Why Mary Berry Leek and Potato Gratin Feels Like Comfort

• Savor Comforting Layers: A delightful harmony of creamy potatoes, tender leeks, and savory ham creates a warm, satisfying dish perfect for family dinners.
• Master Simple Cooking Techniques: This recipe requires basic kitchen skills, making it accessible for home cooks of all experience levels who want to impress without complexity.
• Transform Humble Ingredients: Ordinary potatoes and leeks become an extraordinary meal with minimal effort, turning everyday ingredients into a restaurant-worthy side dish or main course.
• Versatile Meal Solution: Ideal for gatherings, weeknight meals, or potlucks, this gratin adapts easily to different occasions and can feed a crowd with minimal preparation.

Ingredients for Mary Berry Leek and Potato Gratin

• Potatoes: Starchy root vegetables that provide the hearty base for this creamy gratin.
• Leeks: Mild onion-like vegetable that adds a subtle, sweet flavor to the dish.
• Ham: Savory meat that brings a rich, salty element to the gratin.

• Cream, Milk: Provide a rich, smooth texture and contribute to the luxurious sauce.
• Cheese: Melts beautifully to create a golden, crispy topping.
• Butter: Helps prevent sticking and adds richness to the dish.

• Garlic, Bay Leaf: Aromatic ingredients that infuse depth and complexity into the cream mixture.
• Stock: Adds additional savory flavor to the base sauce.
• Salt, Pepper: Essential seasonings that balance and enhance the overall taste of the gratin.

How to Make Mary Berry Leek and Potato Gratin

Step 1: Prepare Aromatic Liquid Base

Combine rich vegetable stock, heavy cream, whole milk, crushed garlic cloves, and fragrant bay leaf in a saucepan. Bring the mixture to a gentle boil, then remove from heat and let the flavors meld together.

Step 2: Grease Baking Vessel

Generously coat a spacious baking dish with softened butter, ensuring complete coverage to prevent sticking and add extra richness.

Step 3: Layer Hearty Vegetables and Protein

• Thinly sliced potatoes
• Finely chopped leeks
• Diced savory ham

Spread the mixture evenly across the buttered baking dish, creating a uniform layer.

Step 4: Pour Creamy Infusion

Slowly drizzle the previously prepared cream mixture over the vegetable and ham layer. Season with salt and freshly ground black pepper to enhance the flavors.

Step 5: Add Cheese Topping

Sprinkle a generous layer of grated cheese across the surface, creating a golden, crispy crust.

Step 6: Initial Baking Phase

Cover the dish completely with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 30 minutes, allowing the ingredients to steam and combine.

Step 7: Final Browning

Remove the foil and continue baking for an additional 35-45 minutes. If the surface appears dry, occasionally baste with the surrounding liquid to maintain moisture.

Step 8: Rest and Serve

Allow the gratin to rest for 15 minutes after removing from the oven. This helps the dish set and makes serving easier. Cut into generous portions and enjoy the rich, comforting flavors.

Kitchen Tips for Mary Berry Leek and Potato Gratin

• Slice Leeks Carefully: Cut leeks thinly and evenly to ensure uniform cooking and balanced flavor in every bite.
• Control Liquid Consistency: Adjust cream and stock ratio to prevent gratin from becoming too runny or too dry during baking.
• Layer Ingredients Strategically: Arrange potato and leek slices in overlapping, neat layers for even heat distribution and attractive presentation.
• Choose Quality Cheese: Select a melting cheese like gruyère or cheddar that provides rich, creamy texture and enhances overall taste.
• Prevent Burning: Cover with foil during initial baking to protect top from excessive browning and ensure gentle, even cooking.

Switch Things Up in Mary Berry Leek and Potato Gratin

• Vegetarian Delight: Replace ham with roasted mushrooms or spinach for a meat-free version packed with earthy flavors.
• Low-Carb Alternative: Swap potatoes with cauliflower or turnips to reduce carbohydrate content while maintaining creamy texture.
• Gluten-Free Option: Use gluten-free stock and ensure cheese is certified gluten-free for those with dietary restrictions.
• Dairy-Free Adaptation: Substitute cream and milk with coconut milk or almond cream, and use nutritional yeast instead of cheese for a lighter, plant-based approach.

What Complements Mary Berry Leek and Potato Gratin Best

• Pair with Crisp White Wine: Choose a chardonnay or sauvignon blanc to cut through the creamy, rich texture of the gratin, enhancing the dish's delicate leek and potato flavors.
• Match with Fresh Green Salad: Create a light arugula salad with lemon vinaigrette to balance the heavy, cheesy gratin and provide a refreshing contrast in each bite.
• Complement with Roasted Chicken: Serve alongside herb-roasted chicken, which adds protein and creates a complete, satisfying meal that highlights the gratin's comfort food qualities.
• Serve with Tangy Pickles: Add a side of cornichons or quick-pickled vegetables to introduce a sharp, acidic element that cuts through the gratin's richness and cleanses the palate.

How to Store Mary Berry Leek and Potato Gratin

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Wrap tightly in freezer-safe container or heavy-duty aluminum foil. Will maintain quality for up to 2 months. Label with date and contents.
• Place individual portion on microwave-safe plate. Cover with damp paper towel. Heat at 50% power for 2-3 minutes, stirring halfway through. Check temperature ensures even warming.
• Preheat oven to 350°F. Transfer gratin to baking dish. Cover with foil to prevent drying. Warm for 15-20 minutes until heated completely. Remove foil last 5 minutes for crispy cheese top.

Common Questions About Mary Berry Leek and Potato Gratin

• Can I make this gratin vegetarian?

Yes, simply omit the ham or replace it with meat-free alternatives like mushrooms or spinach for a delicious vegetarian version.

• What type of cheese works best for this recipe?

Gruyère or Comté are traditional choices, but cheddar or a mix of cheeses also work well, providing great melting and flavor.

• How do I ensure my potatoes cook evenly?

Slice potatoes uniformly, about 1/4 inch thick, and arrange them in overlapping layers to promote consistent cooking and prevent uneven texture.

• Is it possible to prepare this dish ahead of time?

You can assemble the gratin earlier in the day and refrigerate, then bake just before serving, adding 10-15 minutes to the cooking time if it’s cold from the fridge.

Leek And Potato Gratin Recipe

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4.7 from 17 reviews

• Total Time: 80-90 minutes
• Yield: 4 1x

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Description

Creamy layers of French-inspired Leek and Potato Gratin promise comfort in every rich, golden-crusted bite. Crisp edges, velvety interior, and herbal undertones invite you to savor this classic European side dish that elevates simple ingredients into a luxurious culinary experience.

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Ingredients

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Main Ingredients:

• 800 grams (28.2 ounces) potatoes, peeled and thinly sliced
• 2 leeks, washed and thinly sliced
• 175 grams (6.2 ounces) sliced ham, chopped
• 85 grams (3 ounces) cheddar, grated

Dairy and Liquid Ingredients:

• 125 milliliters (4.2 fluid ounces) stock
• 1 carton double cream
• 150 milliliters (5 fluid ounces) milk
• 1 garlic clove, crushed
• 1 bay leaf
• 1 knob of butter for greasing

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Instructions

1. Prepare the aromatic liquid base by gently simmering stock, cream, milk, crushed garlic, and bay leaf until just reaching a delicate boil, then remove from heat and allow flavors to meld.
2. Generously coat a spacious baking vessel with butter to prevent sticking and ensure easy serving.
3. Create a harmonious layer of thinly sliced potatoes, finely chopped leeks, and diced ham, distributing ingredients evenly across the dish to guarantee consistent flavor in each bite.
4. Carefully strain the infused cream mixture over the vegetable and ham ensemble, ensuring complete coverage and allowing liquid to permeate throughout.
5. Season the gratin with salt and freshly ground black pepper, adjusting to personal taste preferences.
6. Sprinkle a generous layer of grated cheese across the top, creating a golden, crispy crust during baking.
7. Shield the dish with aluminum foil and bake at 180°C (fan 160°C) for approximately 30 minutes, allowing ingredients to soften and merge flavors.
8. Remove foil and continue baking for an additional 35-45 minutes, watching for a perfectly bronzed cheese topping and ensuring potatoes are tender when pierced with a knife.
9. Allow the gratin to rest and settle for 15 minutes before serving, which helps stabilize the creamy texture and makes portioning easier.

Notes

• Make the dish vegetarian by swapping ham with roasted mushrooms or spinach for extra flavor and nutrients.
• Use lactose-free cream and milk to accommodate dairy-sensitive diners without compromising the rich, creamy texture.
• Slice potatoes uniformly to ensure even cooking and prevent some pieces from being undercooked or overly crispy.
• For a lighter version, replace heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining a luxurious consistency.

• Prep Time: 15 minutes
• Cook Time: 65-75 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 365 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 75 mg