This Potato Leek Gratin with White Cheddar Cheese is completely decadent and delicious. It’s totally worthy of including for a special dinner menu.
Mashed potatoes are often the side dish choice at a holiday dinner. But a good potato gratin recipe is one to consider for sure. This one is cheesy delicious with a creamy sauce. It’s especially good with glazed ham.
Ingredients Needed:
- leeks
- unsalted butter
- garlic
- salt and white pepper
- fresh nutmeg
- Russet potatoes
- heavy whipping cream
- whole milk
- sharp white cheddar cheese
How to make Potato Leek Gratin:
The complete, printable recipe is at the end of this post.
- Wash sliced leeks in a large bowl of cold water, swishing them around with your hands to loosen any grit. Lift leeks into a strainer to drain, and discard water.
- Preheat the oven to 350°F., and generously butter a 2½ to 3 quart gratin or baking dish.
- Melt butter in a large skillet over medium heat. Add leeks and garlic, then season with salt, white pepper, and nutmeg. Cover and cook, stirring occasionally, until very tender but not at all browned, about 15 minutes. Remove lid and cook for another 1 or 2 minutes to evaporate any moisture.
- While leeks cook, peel potatoes and, using a mandoline or your sharpest knife, slice them into ⅛ inch thick rounds.
- Spread half of the leeks in a baking dish. Arrange half the potato slices on top in an overlapping layer. Season with salt and pepper, then scatter half the cheese over the potatoes. Repeat with remaining leeks and potatoes.
- Combine cream and milk in a small saucepan or microwaveable container and heat to just below a boil. Pour over potatoes. Scatter remaining cheese on top.
Bake until top is golden brown and potatoes are easily pierced with a paring knife, about 1 hour. Let sit for 10 to 15 minutes before serving.
Recipe Tip
Try using Yukon Gold potatoes in place of Russet potatoes.
Make Ahead Tip:
Prepare this recipe to the point of scattering the cheese on top. Cover tightly with plastic wrap. When ready to bake, remove the casserole dish from the oven for 30 minutes before baking as directed.
What I Love About This Recipe:
- The sharp cheddar cheese brings such a delicious flavor to this potato dish.
- It’s a great side dish for the holidays!
- The leeks in the recipe are wonderful too. You don’t see them often in recipes.
If you’re looking for more potato dishes to try, you might also enjoy Creamy Oven Baked Mashed Potatoes or Scalloped Garlic Potatoes.
Potato Leek Gratin with White Cheddar Cheese
Ingredients
- 4 medium leeks, white and pale green part only, halved and very thinly sliced (4 to 5 cups)
- 2 tablespoons unsalted butter
- 2 medium garlic cloves, minced
- salt and white pepper, to taste
- 1 pinch freshly grated nutmeg
- 1½ to 1¾ pounds Russet potatoes
- 1 cup heavy whipping cream
- 1 cup whole milk
- 6 ounces sharp white cheddar cheese, shredded (about 1½ cups)
Instructions
- Wash sliced leeks in a large bowl of cold water, swishing them around with your hands to loosen any grit. Lift leeks into a strainer to drain, and discard water.
- Preheat the oven to 350°F., and generously butter a 2½ to 3 quart gratin or baking dish.
- Melt butter in a large skillet over medium heat. Add leeks and garlic, then season with salt, white pepper, and nutmeg. Cover and cook, stirring occasionally, until very tender but not at all browned, about 15 minutes. Remove lid and cook for another 1 or 2 minutes to evaporate any moisture.
- While leeks cook, peel potatoes and, using a mandoline or your sharpest knife, slice them into ⅛ inch thick rounds.
- Spread half of the leeks in a baking dish. Arrange half the potato slices on top in an overlapping layer. Season with salt and pepper, then scatter half the cheese over the potatoes. Repeat with remaining leeks and potatoes.
- Combine cream and milk in a small saucepan or microwaveable container and heat to just below a boil. Pour over potatoes. Scatter remaining cheese on top, then bake until top is golden brown and potatoes are easily pierced with a paring knife, about 1 hour. Let sit for 10 to 15 minutes before serving.
Notes
- Fresh nutmeg really it makes a difference. Use it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
