Name: Potato and Leek Gratin
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: AMERICAN | FRENCH INSPIRED
Ingredients: 5 tablespoons butter, divided; 2 large leeks, sliced and well washed; 2 tablespoons minced garlic; 2 pounds baking potatoes, peeled and thinly sliced; 1 cup heavy whipping cream; 1 cup milk; 3 large eggs; 2 teaspoons salt; ¼ teaspoon white pepper; 2–3 slices dense day-old white bread (French or Italian); ½ cup grated Parmesan cheese

Potato and Leek Gratin

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This creamy potato and leek gratin is a simple holiday side dish made with tender sliced potatoes, buttery leeks, rich cream, and a golden Parmesan breadcrumb topping. Classic, comforting, and perfect for entertaining.

Author: Chrissi | firsthomelovelife.com
Prep Time: 25 MINS
Cook Time: 1 HOUR 15 MINS
Total Time: 1 hour 40 minutes
Yield: 6-8 SERVINGS 1x
Category: Side Dish
Method: BAKED
Cuisine: AMERICAN | FRENCH INSPIRED

Ingredients

Scale

5 tablespoons butter, divided
2 large leeks, sliced and well washed
2 tablespoons minced garlic
2 pounds baking potatoes, peeled and thinly sliced
1 cup heavy whipping cream
1 cup milk
3 large eggs
2 teaspoons salt
¼ teaspoon white pepper
2–3 slices dense day-old white bread (French or Italian)
½ cup grated Parmesan cheese

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Instructions

Preheat oven to 375°F. Generously grease a shallow 2½-quart baking dish with 1 tablespoon butter.
Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks and garlic; cook, stirring often, for 8–10 minutes until softened. Remove from heat.
Slice potatoes crosswise into ⅛-inch-thick slices. Layer half of the potatoes in the prepared baking dish, then top with half of the leek mixture. Repeat layers.
In a medium bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined. Pour evenly over the potato and leek layers.
Tear bread into pieces and process into fine crumbs. Measure ¾ cup crumbs and place in a bowl. Stir in Parmesan cheese. Melt remaining 2 tablespoons butter and mix into the crumbs.
Sprinkle the breadcrumb mixture evenly over the gratin.
Bake for 1 hour 15 minutes, or until the top is golden brown and potatoes are tender.
Let stand 5–10 minutes before serving.

Notes

Use a mandoline for evenly sliced potatoes.
Yukon Gold potatoes can be substituted for a creamier texture.
Cover loosely with foil if the top browns too quickly.
This dish can be assembled up to 24 hours ahead and baked before serving.

Find it online: https://www.firsthomelovelife.com/potato-and-leek-gratin/