Leek And Potato Gratin Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: fontina cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and less expensive while still providing good flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a lower-cost alternative to butter.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino can be a more affordable option with a similar flavor profile.

Preheat your oven to 375 degrees Fahrenheit. Lightly butter a 9-inch pie dish, 9x9 inch square baking pan, or a medium size gratin dish, set aside.

In a large non-stick skillet over medium heat, melt butter, then add leeks. Sauté until soft and tender.

Then add garlic and cook until fragrant (taking care to not let either brown).

Add cream, whole milk, salt, pepper and paprika.

Bring mixture to a simmer then add the sliced potatoes into the mixture. Then stir in thyme.

Next, combine both cheeses in a small bowl.

Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture, pour in ⅓ of the cream mixture in between each layer (over the cheese). Repeat two more times.

Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown.

Remove from the oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens