Potato and leek gratin
Indulge in the creamy delight of our Potato and Leek Gratin! Made with buttery leeks, tender potatoes, tangy light sour cream, a hint of garlic, and fragrant tarragon, this easy-to-follow recipe brings comfort and gourmet flavor to your table. Perfect for a cozy dinner or a holiday side dish.
Cook time 80 min
Prep time 15 min
Ingredients:
1/3 cup butter4 leeks
5 potatoes
2 cups light sour cream
2 garlic cloves
1/3 cup tarragon (estragon)
Potato and leek gratin is a classic French dish that's both comforting and flavorful. This recipe combines tender potatoes, aromatic leeks, and a creamy sauce, all baked until golden and bubbly. It's perfect as a side dish or even a main course.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a large baking dish with a small amount of butter to prevent sticking.
- Trim off the dark green parts of the leeks, keeping only the white and light green parts.
- Slice the leeks in half lengthwise, then rinse under cold water to remove any dirt or grit.
- Slice the leeks into thin rings.
- In a large skillet, melt the 1/3 cup (70g) of butter over medium heat.
- Add the sliced leeks and minced garlic to the skillet. Sauté until the leeks are soft and translucent, about 8-10 minutes. Season with salt and pepper to taste.
- Remove from heat and set aside.
- Peel the potatoes and slice them thinly, about 1/8 inch (3mm) thick, using a knife or mandoline.
- In the greased baking dish, arrange a layer of potato slices, slightly overlapping.
- Spread a portion of the cooked leeks evenly over the potato layer.
- Spoon a portion of the light sour cream over the leeks, spreading evenly.
- Sprinkle a portion of the chopped tarragon over the sour cream.
- Repeat the layers (potatoes, leeks, sour cream, tarragon) until all ingredients are used, finishing with a layer of potatoes on top.
- Cover the baking dish with aluminum foil.
- Place the gratin in the preheated oven and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from oven and let the gratin sit for a few minutes before serving.
- Cut into portions and serve warm.
Tips:
- Use a mandoline to slice the potatoes evenly and thinly, ensuring even cooking.
- Make sure to clean the leeks thoroughly as they tend to hold a lot of dirt between their layers.
- For extra flavor, you can sauté the garlic in the butter before adding the leeks.
- If you prefer a richer dish, you can substitute the light sour cream with heavy cream or a mix of cream and sour cream.
- Top the gratin with a layer of grated cheese, such as Gruyère or Parmesan, for an extra golden and crusty top.
- Let the gratin rest for a few minutes after baking to allow it to set before serving.
By following these steps, you’ll have a deliciously creamy and flavorful potato and leek gratin that's sure to impress your family and friends. Serve it hot and enjoy the meld of tastes and textures in every bite.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 10g
Carbohydrates 54g
Fiber 6g
Sugar 6g
Fat 18g
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