France / Main dishes

Potato and leek gratin

Name: Potato and leek gratin
Prep time: 20 min
Cook time: 60 min
Yield: 4 portions
Cuisine: France
Ingredients: 800 g potatoes, thinly sliced; 2 leeks, washed and sliced; 250 ml double cream; 200 ml milk; 80 g Gruyere, grated; 15 g butter; 0.5 tsp salt

Thin potatoes and softened leeks baked in a creamy sauce.

Prep20 min

Cook60 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C. Butter a medium baking dish with a little of the butter.
Soften leeks in remaining butter for eight minutes. Mix cream, milk and salt in a jug.
Layer potatoes and leeks in the dish, pour over the cream mixture and cover with foil.
Bake 40 minutes, uncover, sprinkle with cheese and bake 20–25 minutes more until potatoes are fully tender and the top is golden.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 527 kcal
Protein: 13.0 g
Carbs: 43.5 g
Fat: 34.1 g
Fibre: 5.3 g
Total sugar: 8.5 g
Sodium: 473 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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