Before you start
Soft layers of potato baked in cream with sweet leeks and a golden cheese top. Slice the potatoes thin and even so they cook through, and check them with a knife before you take it out. A comforting main or a generous side.
Everything you need
- 2 lb (900 g) potatoes, thinly sliced
- 2 leeks, sliced
- 1½ cups heavy cream
- ½ cup milk
- 1½ cups (170 g) shredded cheese
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 180°C / 350°F. Melt the butter in a pan and soften the leeks with the garlic for 5 minutes.
For this step
- 2 leeks
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic
-
Warm the cream and milk with salt and pepper, but do not boil.
For this step
- 1½ cups heavy cream
- ½ cup milk
- to taste salt and pepper
-
Butter a baking dish. Layer the potato slices with the leeks and half the cheese, seasoning as you go.
For this step
- 2 leeks
- 1½ cups (170 g) shredded cheese
- 2 tbsp (28 g) unsalted butter
-
Pour the warm cream over so it just reaches the top layer.
For this step
- 1½ cups heavy cream
-
Scatter the rest of the cheese on top.
For this step
- 1½ cups (170 g) shredded cheese
-
Cover with foil and bake 35 minutes, then uncover and bake 20 more, until the potatoes are tender and the top is golden.
For this step
- 2 lb (900 g) potatoes
Baker's tips
- Slice the potatoes thin and even, about 3 mm, so they cook through. A mandoline helps.
- Check the potatoes are soft with a knife before taking it out. Undercooked gratin stays firm.
Make it your own
- Add crispy bacon or ham between the layers.
- Use half sweet potato for colour and sweetness.
Storing & freezing
Keeps 3 days in the fridge. Reheats well covered in the oven.
Frequently asked
Why are my potatoes still hard?
They needed longer, or the slices were too thick. Cover and give it more time until a knife slides in easily.
Can I make gratin ahead?
Yes, bake it, cool, and reheat covered. You can also assemble it a few hours ahead and bake when needed.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.