Creamy potato and leek gratin
Food Editor at Kitchen Stories
"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 👌Ingredients
Utensils
oven, 1 peeler, 1 cutting board, 1 knife, 1 bowl, 1 cooking spoon, 1 grater, 1 baking dish
How-To Videos
How to clean and cut leeks
How to chop nuts
How to grate cheese
Homemade vegetable stock
Nutrition per serving
Step 1/4
- 225 g sweet potatoes
- 225 g potatoes
- ½ leek
- ½ tsp thyme
- ½ 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
- 62½ g Gruyère cheese
- 30 g Parmesan cheese
- 125 ml heavy cream
- 50 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
- 1 baking dish
Layer potato and leek slices into a baking dish. Top with cream mixture.
Step 4/4
- 12½ 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!
