Creamy potato and leek gratin

Based on 18 ratings

Vanessa Pass

Contributor

“This is an easy, no-mess gratin that can also be made with other vegetables, like carrot or pumpkin. You can also toss in beetroot to add earthy flavors and a splash of color to the dish. Pair this with fish or meat, or have it as a delicious main dish with a light salad.”

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g sweet potatoes
450 g potatoes
leek
1 tsp thyme
1 clove garlic
125 g Gruyère cheese
60 g Parmesan cheese
250 ml heavy cream
100 ml vegetable broth
25 g chopped hazelnuts
salt
pepper
Metric
Imperial

Utensils

  • oven
  • 1 peeler
  • 1 cutting board
  • 1 knife
  • 1 bowl
  • 1 cooking spoon
  • 1 grater
  • 1 baking dish

Nutrition per serving

Cal
643
Protein
21 g
Fat
41 g
Carb
49 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Peel and slice both potatoes into thin discs. Slice leek into rings. Pluck leaves from thyme sprig and chop. Mince garlic.
    • 450 g sweet potatoes
    • 450 g potatoes
    • leek
    • 1 tsp thyme
    • 1 clove garlic
    • oven
    • 1 peeler
    • 1 cutting board
    • 1 knife

    Preheat oven to 200°C/400°F. Peel and slice both potatoes into thin discs. Slice leek into rings. Pluck leaves from thyme sprig and chop. Mince garlic.

  • Step 2/4

    Grate Gruyère and Parmesan cheeses. Mix together cream, vegetable broth, grated Parmesan, garlic, and thyme in a bowl. Season with salt and pepper.
    • 125 g Gruyère cheese
    • 60 g Parmesan cheese
    • 250 ml heavy cream
    • 100 ml vegetable broth
    • salt
    • pepper
    • 1 bowl
    • 1 cooking spoon
    • 1 grater

    Grate Gruyère and Parmesan cheeses. Mix together cream, vegetable broth, grated Parmesan, garlic, and thyme in a bowl. Season with salt and pepper.

  • Step 3/4

    Layer potato and leek slices into a baking dish. Top with cream mixture.
    • 1 baking dish

    Layer potato and leek slices into a baking dish. Top with cream mixture.

  • Step 4/4

    Transfer gratin to oven and bake at 200°C/400°F for approx. 25 min. Remove from the oven, sprinkle with grated Gruyère, and bake for another 15 min. Sprinkle chopped hazelnuts all over and let bake for another 10 min. Enjoy!
    • 25 g chopped hazelnuts

    Transfer gratin to oven and bake at 200°C/400°F for approx. 25 min. Remove from the oven, sprinkle with grated Gruyère, and bake for another 15 min. Sprinkle chopped hazelnuts all over and let bake for another 10 min. Enjoy!