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Epicurious

Creamy Potato and Leek Gratin

4.9

(16)

Creamy potato and leek gratin in a rectangular baking dish.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.  

  

This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.

Recipe information

  • Total Time

    1½ hr

  • Yield

    8 servings

Ingredients

9 medium leeks (about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1½ cups heavy cream
1 cup whole milk
2 tsp thyme leaves

Special Equipment

An adjustable-blade slicer

Preparation

  1. Step 1

    Preheat oven to 400°F 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.

    Step 2

    Halve leeks lengthwise, then cut crosswise into 1½-inch pieces (you should have about 8 cups). Wash leeks.

    Step 3

    Cook leeks in butter with ½ tsp salt and ¼ tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.

    Step 4

    Meanwhile, peel potatoes and slice crosswise 1/16-inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and ½ tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.

    Step 5

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

  2. Do Ahead

    Step 6

    Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

TagsGratinLeekRoot VegetableVegetableRusset PotatoPotatoThymeHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerMake AheadThanksgivingChristmasGourmet
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Reviews (16)

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  • A delicious variant of a classic dish.

    • Thomas Jambois

    • 11225

    • 2/18/2023

  • Made this a few months ago and it was excellent, the best I've ever made. Very creamy and reheats well. I didn't bother with the parchment, per other reviews, and it was perfectly fine.

    • hstanley

    • Toronto, Ontario

    • 10/9/2020

  • Absolutely DELICIOUS!!

    • michellegarner

    • Vancouver, Canada

    • 5/17/2020

  • Pretty good even though it was a lot of work for a relatively simple dish. I only used two leeks and adjusted the recipe based on that. I also substituted rosemary for thyme. I thought that it was going to be bland, but it wasn't bad! You can definitely experiment with spices here though.

    • taraskips

    • Tallahassee, FL

    • 4/28/2020

  • This was just perfect. Everyone loved it. Easy to make, also skipped the parchment.

    • bethpark67

    • Atlanta, GA

    • 4/22/2020

  • So good!! Served as a side with a glazed ham and Epi Kale & Brussels Sprout Salad. It was incredible. Per user reviews I too ignored the parchment paper step. I added a little S&P to each layer in the baking dish. Next time I will up the quantity of potatoes keeping everything else the same. It was great yet I felt there was enough cream sauce to support a few more potatoes- which means (maybe?) more leftovers- and that is NOT a bad thing. A definite keeper.

    • architectcancook

    • Chicago

    • 12/28/2019

  • Delicious and easy. Three large leeks were plenty when combined with two huge potatoes (2+lbs.). I did not use the parchment paper just simply sautéed the leeks in the butter. I will add a bit more salt and pepper next time. Will definitely make again.

    • Clairecb

    • Spring, TX

    • 8/31/2019

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