Description
Jamie Oliver’s Potato and Leek Gratin is a classic gratin dish that layers sliced potatoes and leeks in a creamy, cheesy sauce. The dish is baked until the potatoes are tender and the top is golden and slightly crisp. It’s a cozy and satisfying dish, ideal for pairing with meats, roasted vegetables, or salads.
Ingredients
- Potatoes (1.5 lbs, thinly sliced) – Yukon Gold or Russet potatoes work well, adding creaminess and texture.
- Leeks (2 medium, sliced) – Provide a mild, onion-like flavor that complements the potatoes.
- Heavy Cream (1 cup) – Creates a rich and smooth texture in the gratin.
- Milk (½ cup) – Helps create a creamy sauce without being too heavy.
- Cheddar Cheese (1 cup, grated) – Adds a sharp, savory flavor to the dish.
- Garlic (2 cloves, minced) – Enhances the flavor with a subtle warmth.
- Butter (1 tbsp) – Used for cooking the leeks and adding richness.
- Fresh Thyme (1 tsp, optional) – Adds an aromatic herb flavor (optional).
- Salt and Pepper (to taste) – Enhances and balances the flavors.
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the Leeks: In a skillet, melt the butter over medium heat. Add the sliced leeks and cook for 5-6 minutes, or until soft and slightly caramelized. Add the minced garlic and cook for another minute. Remove from heat and set aside.
- Mix the Cream and Cheese: In a mixing bowl, combine the heavy cream, milk, grated cheddar cheese, salt, and pepper. Stir well to combine.
- Layer the Potatoes and Leeks: Place a layer of sliced potatoes in the bottom of the baking dish. Add a layer of the cooked leeks on top. Repeat the layers, finishing with a layer of potatoes on top.
- Pour the Cream Mixture: Pour the cream and cheese mixture over the potatoes and leeks, allowing it to seep through the layers. If desired, sprinkle fresh thyme on top.
- Bake the Gratin: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
- Cool Slightly and Serve: Let the gratin cool for a few minutes before serving. Serve warm as a side dish or a main.