Potato Leek Gratin

From the onion family, leeks are a wonderful sweet addition to a potato gratin and a delicious substitute for onions. Serve this dish as part of a holiday meals as it pairs equally as well with turkey as it does with beef and pork.


  • 3 medium Russet potatoes,
  • 3 medium leeks, white and light green parts only; rinsed and cut into ½-inch
  • 3 garlic cloves, peeled and minced
  • 2 tbsp olive oil
  • 1 cup whipping cream
  • 1 cup low sodium chicken or vegetable stock
  • ½ cup grated Parmesan cheese or Gruyere
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 350°F and position an oven rack in the centre of oven.
  2. Place a large skillet on the stove over medium heat and add the oil. Once the oil is shimmering add the leeks. Cook until the leeks are soft and translucent, 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Taste and adjust seasoning with salt and pepper.
  3. While the leeks are cooking, wash and peel potatoes; slice with a mandoline slicer until thinly sliced.
  4. In a large saucepan, combine the cream and stock and place on the stove over medium heat to simmer. Add the potatoes and cook for 5 minutes, then season with salt and pepper.
  5. Transfer half of the potato mixture to a 9×13-inch baking dish, top with half of the leek mixture. Repeat with remaining potatoes and leeks. Ladle any remaining cream mixture over the gratin and top with Parmesan cheese.
  6. Transfer to the oven to cook until the potatoes are tender and the mixture golden brown and bubbly, about 45 minutes. Remove from the oven and let stand for 10 minutes before serving.


Makes 6 to 8 servings

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