Potato, Cheese & Leek Gratin | Delicious Creamy Potatoes Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and slice the Maris Piper potatoes thinly, using 4 to 6 potatoes depending on size.

Trim the top and bottom off the leek, split it down the middle, and slice it finely, washing it well to remove dirt.

Melt a knob of butter in a frying pan over medium heat.

Add the sliced leeks to the melted butter and fry until soft, about 10 minutes, adding a dash of salt and pepper halfway through.

Add 3 sliced garlic cloves to the leeks and stir, cooking for an additional minute.

Pour in 60 ml of white wine and let it simmer for about a minute to burn off the alcohol.

Add 250 ml of double cream to the pan with the leeks and garlic, along with nutmeg, smoked paprika, and any preferred herbs, stirring to combine.

Turn off the heat and mix in half of the grated cheddar cheese until melted.

In a baking dish, add a layer of the sauce to the bottom to prevent sticking, then layer the sliced potatoes haphazardly.

Pour the remaining sauce over the potatoes, ensuring it seeps between the layers.

Cover the baking dish with foil and bake in the oven at 375°F (190°C) for 40-45 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Let the gratin cool for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens