Creamy Potato and Leek Gratin

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This creamy potato and leek gratin is the ultimate comforting side dish, bringing together tender seasonal vegetables in a rich, velvety sauce. By gently simmering the sliced potatoes in a blend of double cream and whole milk before baking, the starch naturally thickens the liquid to create a luxurious texture. The sweetness of the softened leeks and the earthy aroma of fresh thyme provide a sophisticated flavour profile that elevates this vegetarian classic beyond a standard potato bake.

Perfect for a Sunday roast or as a centrepiece for a vegetarian supper, this dish is as practical as it is delicious. You can easily prepare the gratin up to two days in advance and reheat it in a moderate oven, making it an excellent choice for stress-free entertaining. Serve it alongside roasted roots or a crisp green salad for a balanced, homemade meal.

Ingredients for Creamy Potato and Leek Gratin

9 medium leeks ( about 1.4kg
white and pale green parts only)
3 colheres de sopa de manteiga sem sal
900g russet (baking) potatoes
1 1/2 cups double cream
1 cup whole milk
2 teaspoons thyme leaves
An adjustable-blade slicer

How to make Creamy Potato and Leek Gratin

Preheat oven to 204°C with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.

Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 1800g ). Wash leeks.

Cook leeks in butter with 1/2 teaspoons salt and 1/4 teaspoons pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.

Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.

Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 177°C oven until hot, about 30 minutes.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.