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Active Time
25 min
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Total Time
1½ hr
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
This recipe was developed forGourmetmagazine's December 2009 issue. Unfortunately,Gourmetwas shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted ithere.
Ingredients
8 servings
Special Equipment
Step 1
Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
Step 2
纵切一半韭菜,然后切成1½-inch pieces (you should have about 8 cups). Wash leeks.
Step 3
Cook leeks in butter with ½ tsp salt and ¼ tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
Step 4
Meanwhile, peel potatoes and slice crosswise 1/16-inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and ½ tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
Step 5
Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
Do Ahead
Step 6
Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
Leave a Review
Reviews (15)
Back to TopA delicious variant of a classic dish.
Thomas Jambois
11225
2/18/2023
Made this a few months ago and it was excellent, the best I've ever made. Very creamy and reheats well. I didn't bother with the parchment, per other reviews, and it was perfectly fine.
hstanley
Toronto, Ontario
10/9/2020
Absolutely DELICIOUS!!
michellegarner
Vancouver, Canada
5/17/2020
Pretty good even though it was a lot of work for a relatively simple dish. I only used two leeks and adjusted the recipe based on that. I also substituted rosemary for thyme. I thought that it was going to be bland, but it wasn't bad! You can definitely experiment with spices here though.
taraskips
Tallahassee, FL
4/28/2020
This was just perfect. Everyone loved it. Easy to make, also skipped the parchment.
bethpark67
Atlanta, GA
4/22/2020
So good!! Served as a side with a glazed ham and Epi Kale & Brussels Sprout Salad. It was incredible. Per user reviews I too ignored the parchment paper step. I added a little S&P to each layer in the baking dish. Next time I will up the quantity of potatoes keeping everything else the same. It was great yet I felt there was enough cream sauce to support a few more potatoes- which means (maybe?) more leftovers- and that is NOT a bad thing. A definite keeper.
architectcancook
Chicago
12/28/2019
Delicious and easy. Three large leeks were plenty when combined with two huge potatoes (2+lbs.). I did not use the parchment paper just simply sautéed the leeks in the butter. I will add a bit more salt and pepper next time. Will definitely make again.
Clairecb
Spring, TX
8/31/2019
Added a panko and grated gruyère topping (with salt/pepper, a tiny pinch of hot Indian chile powder and a few dots of butter mixed in)for the last 15 minutes. Super successful. Would be excellent without the topping but it was a huge plus in looks, taste and texture Had it as a light meal main course. Wife raved. Tasted very more-ish.
canuckft
Ottawa, Ontario
12/31/2018
这是一个打击!纽约公寓出租:我做的这一切n one pot, my Le Creuset dutch oven, too, instead of using more than one pan. Forget about the parchment paper- just drop the washed leeks into the pot with a generous amount of butter, salt, and pepper, then cover and braise till tender but not melting. Add potatoes and all other ingredients and stir as you bring it up to a boil, then transfer to the oven.
mooandrew
Brooklyn
12/28/2018
super yummy! i did make a little simpler - i did my leeks in my cast iron skillet and just cooked until nice and soft and caramelized. get your mandolin out for your potatoes, nice and even makes a big difference. used my copper oval au gratin pan and boy wss it fabulous!
betsyjane
Seacrest Beach, FL
12/28/2018
This was the best gratin ever! I will make this many times to come! It was truly creamy and lushous. A perfect side for the roast! The only down side-no leftovers! Easy to make, and beyond good.
modzart3285
12/27/2018
I just loved this gratin. I did use a little less leeks than the amount called for. Added a little nutmeg to the cream too. Make sure to salt the potatoes as they go into the dish, a little bit layer by layer. They were easy to make and looked gorgeous on the Christmas table along with everything else. I know I’ll be making these frequently to pair with other roasts. What’s not to love about a good potato gratin?
lorenzana
12/26/2018
Perfect texture, but needs a bit more flavor. I mistakenly cut the potatoes 1/8" thick, and they were perfect. Next time I'll add more salt, pepper, thyme, a clove or two of garlic, and a little cheese. Or try bacon grease instead of butter. Don't want to overshadow the leeks. What is the point of the parchment over the leeks?
ironcheftuna
12/25/2018
Have made this twice since you published it! Wanted to try it out before serving guests for Christmas dinner! It is easy and awesome! Always loved the Gourmet cook books! Started collecting them since ‘79.
migrino
Las Vegas, Nevada
12/24/2018
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