Potato and leek gratin

Indulge in a comforting Potato and Leek Gratin made with crispy prosciutto, creamy cheddar cheese, and a blend of milk and light sour cream. Perfectly seasoned with garlic for a rich, hearty flavor. Easy to prepare and bake for a satisfying meal.

  • 25 Jan 2025
  • Cook time 70 min
  • Prep time 30 min
  • 4 Servings
  • 7 Ingredients

Potato and leek gratin

Potato and leek gratin is a rich and comforting dish that's perfect for cozy dinners or special occasions. This recipe combines the savory flavors of prosciutto, leeks, and potatoes with creamy cheese and a hint of garlic, resulting in a delightful, golden-baked gratin. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is straightforward and will surely impress your family and friends.

Ingredients:

3 slices prosciutto
50g
2 leeks
360g
2 potatoes
400g
1/2 cup cheddar cheese
80g
1/4 cup milk (1% fat)
60g
1/3 cup light sour cream
72g
2 garlic cloves
6g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare Ingredients:
- Prosciutto: Roughly chop the prosciutto into small pieces.
- Leeks: Trim the roots and dark green parts of the leeks, leaving the white and light green parts. Slice them lengthwise and rinse thoroughly to remove any dirt. Slice the leeks into thin half-moons.
- Potatoes: Peel the potatoes (optional) and slice them thinly, about 1/8 inch thick. You can use a mandoline slicer for uniform slices.
3. Cook the Leeks and Prosciutto:
- In a large skillet over medium heat, cook the chopped prosciutto until it becomes crispy, about 4-5 minutes. Remove and set aside.
- In the same skillet, add the sliced leeks and minced garlic. Cook until the leeks become soft and slightly caramelized, about 7-10 minutes. Remove from heat.
4. Assemble the Gratin:
- Lightly grease a baking dish with butter or non-stick spray.
- Arrange half of the potato slices in an even layer at the bottom of the dish. Season lightly with salt and pepper.
- Spread half of the cooked leek and garlic mixture over the potatoes.
- Sprinkle a portion of the prosciutto over the leeks.
- Repeat the layers with the remaining potato slices, leeks, and prosciutto.
5. Prepare the Creamy Mixture:
- In a small bowl, whisk together the cheddar cheese, milk, and light sour cream until well combined.
6. Add Creamy Mixture:
- Pour the creamy mixture evenly over the layered ingredients in the baking dish.
7. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Serve:
- Remove from the oven and let the gratin rest for a few minutes before serving. This allows the flavors to meld and makes it easier to slice.

Tips:

- Precook the leeks and potatoes: For an evenly cooked gratin, consider precooking the leeks and potatoes slightly by sautéing the leeks until tender and parboiling the potatoes before layering them in the baking dish.

- Use a mandolin for even slices: To ensure uniform cooking, use a mandolin to slice the potatoes evenly. This will also help achieve the desired texture for your gratin.

- Layer for best flavor distribution: Layer the ingredients thoughtfully by placing a mix of leeks and prosciutto between the potato slices. This ensures every bite is packed with flavor.

- Check for seasoning: Taste your mixture before adding it to the baking dish. Cheese and prosciutto can be quite salty, so you may not need to add much additional salt.

- Let it rest: Allow the gratin to rest for a few minutes after baking. This helps the dish to set and makes it easier to cut clean portions.

- Customize with other cheeses: Feel free to experiment with different cheeses like Gruyère or Parmesan for an added depth of flavor.

With its creamy texture and layers of flavor, potato and leek gratin is a dish that will leave everyone asking for seconds. The crispy prosciutto adds a delightful contrast to the soft potatoes and leeks, making this gratin a standout on any dinner table. Remember to serve it hot and enjoy the comforting, delicious experience that this dish offers.

Nutrition Facts
Serving Size260 grams
Energy
Calories 270kcal13%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 33g10%
Fiber 3.76g10%
Sugar 5g5%
Fat
Fat 10g12%
Saturated 5g17%
Cholesterol 27mg-
Vitamins
Vitamin A 160ug18%
Choline 30mg6%
Vitamin B1 0.16mg13%
Vitamin B2 0.19mg15%
Vitamin B3 1.47mg9%
Vitamin B6 0.59mg35%
Vitamin B9 80ug20%
Vitamin B12 0.38ug16%
Vitamin C 30mg34%
Vitamin E 1.05mg7%
Vitamin K 44ug37%
Minerals
Calcium, Ca 250mg20%
Copper, Cu 0.23mg26%
Iron, Fe 2.77mg25%
Magnesium, Mg 60mg14%
Phosphorus, P 210mg17%
Potassium, K 710mg21%
Selenium, Se 8ug15%
Sodium, Na 180mg12%
Zinc, Zn 1.32mg12%
Water
Water 190g-
* 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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