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.
- 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 Facts | |
---|---|
Serving Size | 380 grams |
Energy | |
Calories 420kcal | 21% |
Protein | |
Protein 10g | 7% |
Carbohydrates | |
Carbohydrates 54g | 16% |
Fiber 6g | 15% |
Sugar 6g | 6% |
Fat | |
Fat 18g | 22% |
Saturated 11g | 36% |
Cholesterol 54mg | - |
Vitamins | |
Vitamin A 260ug | 29% |
Choline 50mg | 9% |
Vitamin B1 0.24mg | 20% |
Vitamin B2 0.18mg | 14% |
Vitamin B3 2.31mg | 14% |
Vitamin B6 0.80mg | 47% |
Vitamin B9 110ug | 28% |
Vitamin B12 0.32ug | 13% |
Vitamin C 50mg | 53% |
Vitamin E 1.35mg | 9% |
Vitamin K 60ug | 51% |
Minerals | |
Calcium, Ca 200mg | 16% |
Copper, Cu 0.34mg | 38% |
Iron, Fe 3.95mg | 36% |
Magnesium, Mg 80mg | 19% |
Phosphorus, P 200mg | 16% |
Potassium, K 1340mg | 39% |
Selenium, Se 4.34ug | 8% |
Sodium, Na 100mg | 7% |
Zinc, Zn 1.05mg | 10% |
Water | |
Water 290g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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