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Leek and Potato Gratin
  • mains

Leek and potato gratin

The season is beginning to change and we are feeling the first chill of winter.

This simple flavoursome dish is a heart-warming accompaniment to grilled meat or fish.

At the moment the potatoes are at their peak, I have just dug some up in my orto and they are beautifully full of moisture.

Leeks are really at the end of their growing season but still full of flavour. So we have a fairly short period when we can combine the two when they are both fresh and at their peak – seasonal eating at its best.

  • Ingredients
  • Serves 6 people - preheat oven to 200˚
  • 1 kg waxy potatoes (Desirée or King Edward) thinly sliced
  • 5 young leeks, thinly sliced
  • 3 cloves of garlic, crushed
  • 350ml of full cream
  • 2 fresh sprigs of rosemary
  • salt and pepper
  • 50g of butter and 2 tablespoons of olive oil
  1. Gently sweat the leeks and garlic in the butter and olive oil until sweet and soft

  2. butter an ovenproof dish

  3. arrange a layer of the sliced potatoes over the bottom

    Layer of the sliced potatoes
  4. cover now with some of the leeks

  5. salt and pepper, a little of the cream and rosemary needles

  6. continue these layers until all the ingredients have been used up

    Potatoes and rosemary
  7. finish with a layer of potatoes

  8. bake in pre heated oven for about 40 minutes or until golden

    Golden potatoes out of the oven
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