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.
- 09 Apr 2025
- Cook time 80 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
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.
Ingredients:
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 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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