Gratin Dauphinois Seasonal Leeks (Printable Version)
Classic gratin dauphinois with light cream, tender leeks, and potatoes. Comforting vegetarian dish for any table.
# The Ingredients You'll 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)
# Step-by-Step Instructions:
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 Tips::
01 -
- Made with everyday vegetables and a few simple dairy items
- Naturally gluten-reduced and can be adapted for plant-based diets
- Ready to go into the oven in just twenty minutes
- A lighter twist on a classic French favorite so you can enjoy more
02 -
- Packed with comforting flavor but lighter on calories than traditional versions
- Freezes beautifully so you can prep ahead for busy weeks
- Potatoes and leeks together make for a nourishing and filling one-dish meal
03 -
- Slice potatoes thinly and as evenly as possible for uniform cooking and beautiful layers
- Do not rinse the sliced potatoes as their natural starch helps thicken the sauce
- Let the gratin rest before cutting so the layers hold together when serving