Gratin Dauphinois Seasonal Leeks (Printable Version)
# What You Need:
→ Vegetables
01 -
800 g waxy potatoes, peeled and thinly sliced
02 -
2 large leeks, white and light green parts, cleaned and thinly sliced
→ Dairy & Cream
03 -
200 ml light cream (12–15% fat)
04 -
100 ml low-fat milk
05 -
60 g grated Emmental or Gruyère cheese (optional)
→ Seasonings
06 -
1 garlic clove, halved
07 -
1/2 tsp freshly grated nutmeg
08 -
Salt and freshly ground black pepper, to taste
→ For the Dish
09 -
1 tsp unsalted butter (for greasing)
# Steps to Follow:
01 -
Preheat the oven to 180°C (350°F). Rub the inside of a baking dish with the halved garlic clove, then grease lightly with butter.
02 -
In a large saucepan, heat the milk and light cream together with the nutmeg, salt, and black pepper until just steaming. Do not boil.
03 -
Layer half of the potato slices evenly in the prepared baking dish. Scatter half of the leeks over the potatoes. Repeat with the remaining potatoes and leeks.
04 -
Pour the hot cream mixture evenly over the layered potatoes and leeks.
05 -
(Optional) Sprinkle the grated cheese evenly on top for a gratinéed finish.
06 -
Cover the dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for another 15 minutes, or until the potatoes are tender and the top is golden.
07 -
Let the dish rest for 5–10 minutes before serving.
# Additional Notes:
01 -
For extra flavor, add a sprig of fresh thyme or a pinch of herbes de Provence to the cream mixture.
02 -
To make it vegan, substitute dairy with plant-based cream and cheese alternatives.
03 -
Serve as a main with a crisp green salad or as a side with roasted poultry or fish.
04 -
Use only the white and light green parts of the leek for the best tenderness.