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Potato & leek gratin
Indulge your tastebuds with this creamy French classic. Layers of leek and potato are enveloped in a decadent sauce – it’s comfort in a bowl on a cold winter’s night! We’ve used mozzarella but try gruyere or tasty cheese if you prefer.
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Ingredients
- 50 g butter
- 2 leeks, trimmed, washed and thinly sliced
- 1 kg potatoes, peeled and sliced ½ cm thick
- 300 mL cream
- 1 cup mozzarella, grated
Replace mozzarella with gruyere, tasty, cheddar or parmesan.
Method
- Preheat oven to 180°C.
- Melt the butter in a saucepan, then add the leeks. Place the lid on the pan and cook over a low heat for 5 minutes, stirring occasionally until leeks have softened.
- Lightly grease a large baking dish. Place a layer of potato slices in the dish, allowing them to overlap. Season with salt and pepper and then cover with a layer of leeks. Repeat, finishing with a layer of potatoes, and season again.
- Pour over the cream and sprinkle the mozzarella over the top. Bake for 50-60 minutes until the top is golden brown and the potatoes are tender.
- Remove from the oven and allow to cool slightly before serving.
This recipe can be made in advance and reheated when required. Cover with foil before reheating.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
