Mary Berry’s Potato and Leek Gratin is a deliciously creamy and comforting side dish that combines tender potatoes and savory leeks in a rich, cheesy sauce. This gratin is perfect for family dinners, holiday gatherings, or whenever you crave a hearty, flavorful dish. It’s simple to prepare and makes a wonderful addition to any meal.
What Is Mary Berry’s Potato and Leek Gratin?
Mary Berry’s Potato and Leek Gratin is a classic baked dish made with layers of thinly sliced potatoes and cooked leeks, smothered in a creamy sauce and topped with cheese. The potatoes turn tender as they bake, absorbing the flavors of the leeks and cream, while the cheese on top adds a golden, bubbly finish.
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Why You’ll Love This Recipe
- Creamy and Flavorful: Rich in flavor with a velvety texture.
- Perfect Side Dish: Complements roasted meats, vegetables, or a simple salad.
- Easy to Make: Simple ingredients and a straightforward process.
- Comfort Food Classic: Warm, cheesy, and satisfying.
- Great for Gatherings: Ideal for family dinners or special occasions.
Ingredients Needed to Make Mary Berry’s Potato and Leek Gratin
- 900g potatoes (such as Yukon Gold or Maris Piper) – Thinly sliced for tenderness and creaminess.
- 2 medium leeks (sliced and cleaned) – Adds a subtle, savory flavor.
- 300ml double cream – Creates a rich, creamy sauce.
- 100ml whole milk – Lightens the cream sauce slightly.
- 1 garlic clove (crushed) – Adds depth of flavor.
- Salt and pepper – For seasoning.
- 100g grated Gruyère or Cheddar cheese – Melts and browns beautifully on top.
Optional
- Fresh thyme or rosemary – For a hint of herby flavor.
- Pinch of nutmeg – Adds a warm, subtle spice to the cream.
Equipment Needed
- Mandoline or sharp knife – For thinly slicing the potatoes.
- Large sauté pan or skillet – To cook the leeks.
- Baking dish (approx. 20x30cm) – For layering and baking the gratin.
- Aluminum foil – To cover the dish while baking.
Instructions to Make Mary Berry’s Potato and Leek Gratin
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) or 350°F.
Step 2: Prepare the Potatoes
Peel the potatoes and slice them thinly using a mandoline or a sharp knife, about 3mm thick. Set aside.
Step 3: Sauté the Leeks
In a large sauté pan, heat a little butter or oil over medium heat. Add the sliced leeks and cook gently until soft, about 5-7 minutes. Remove from heat and set aside.
Step 4: Prepare the Cream Mixture
In a bowl, mix the double cream, whole milk, crushed garlic, salt, pepper, and a pinch of nutmeg if desired. Stir well to combine.
Step 5: Layer the Potatoes and Leeks
In a greased baking dish, add a layer of potato slices, overlapping slightly. Top with a layer of cooked leeks. Repeat this layering process until you’ve used all the potatoes and leeks, finishing with a layer of potatoes on top.
Step 6: Pour Over the Cream Mixture
Carefully pour the cream mixture over the layered potatoes and leeks, allowing it to seep down through the layers.
Step 7: Add the Cheese
Sprinkle the grated Gruyère or Cheddar cheese evenly over the top.
Step 8: Bake the Gratin
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Step 9: Cool and Serve
Allow the gratin to cool slightly before serving. This helps the dish set and makes it easier to slice.
What Goes Well with Mary Berry’s Potato and Leek Gratin
- Roast Chicken or Beef: Complements the creaminess of the gratin.
- Green Salad: Adds a fresh contrast to the richness of the gratin.
- Steamed Vegetables: Light vegetables like green beans or asparagus work well.
- Crusty Bread: Perfect for mopping up the creamy sauce.
- Grilled Fish: Balances the rich flavors with something lighter.
Expert Tips for the Best Potato and Leek Gratin
- Use Waxy Potatoes: Varieties like Yukon Gold or Maris Piper work best as they hold their shape and provide a creamy texture.
- Slice Evenly: Thin, even slices cook more uniformly, making for a consistent texture.
- Add Fresh Herbs: Sprinkle thyme or rosemary for added depth of flavor.
- Don’t Skip the Cheese: Gruyère or Cheddar adds a delicious golden crust on top.
- Bake Until Golden: Baking uncovered at the end creates a beautiful crust.
Easy Variations of Mary Berry’s Potato and Leek Gratin
- Add Bacon or Ham: Layer in cooked bacon or ham for extra savoriness.
- Caramelized Onions: Substitute or add to the leeks for a richer flavor.
- Herbed Gratin: Add fresh thyme, rosemary, or chives for an herbaceous touch.
- Cheese Variety: Try Parmesan, Emmental, or Fontina instead of Gruyère or Cheddar.
- Garlic Parmesan Crust: Mix garlic and Parmesan with breadcrumbs and sprinkle on top.
Best Practices to Store Mary Berry’s Potato and Leek Gratin
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in Oven: Reheat in a 160°C (325°F) oven until warmed through, about 15-20 minutes.
- Freeze: Gratin can be frozen for up to a month, though the texture may change slightly. Thaw in the fridge before reheating.
How Can I Make Mary Berry’s Potato and Leek Gratin Healthier?
- Use Half Cream and Half Milk: For a lighter sauce, reduce the cream and increase the milk.
- Add More Vegetables: Incorporate more leeks, spinach, or even mushrooms for a vegetable boost.
- Limit the Cheese: Use a bit less cheese or opt for a lower-fat cheese.
- Choose Low-Fat Milk: Swap whole milk for low-fat milk.
Nutrition Value (Per Serving)
- Calories: 320 kcal
- Fat: 20g
- Carbohydrates: 27g
- Protein: 7g
- Fiber: 3g
FAQs
Can I Make Potato and Leek Gratin Ahead of Time?
Yes, you can prepare the gratin up to the baking stage, then cover and refrigerate it for up to 24 hours. When ready to bake, bring it to room temperature for about 20 minutes, then bake as directed. This makes it convenient for gatherings and meal prep.
Why Are My Potatoes Not Soft in Gratin?
If the potatoes are not soft, they may be sliced too thick or the baking time may need to be extended. Slice the potatoes thinly (around 3mm thick) for even cooking, and bake until a fork easily pierces through them.
What’s the Best Cheese for Potato and Leek Gratin?
Gruyère or Cheddar are ideal choices, as they melt well and add a flavorful, golden crust. For extra depth, you can mix in Parmesan or use Emmental for a milder taste.
Can I Freeze Potato and Leek Gratin?
Yes, you can freeze potato and leek gratin, but the texture may change slightly. Allow it to cool completely, then wrap tightly and freeze for up to one month. Thaw overnight in the fridge before reheating in the oven.
Final Words
Mary Berry’s Potato and Leek Gratin is a creamy, comforting side dish that pairs wonderfully with a variety of main courses. The combination of tender potatoes, mild leeks, and a rich cheese topping makes it an irresistible treat for any occasion.
More By British Baking Recipes
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Mary Berry Potato And Leek Gratin
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Potato and Leek Gratin is a classic baked dish made with layers of thinly sliced potatoes and cooked leeks, smothered in a creamy sauce and topped with cheese. The potatoes turn tender as they bake, absorbing the flavors of the leeks and cream, while the cheese on top adds a golden, bubbly finish.
Ingredients
- 900g potatoes (such as Yukon Gold or Maris Piper) – Thinly sliced for tenderness and creaminess.
- 2 medium leeks (sliced and cleaned) – Adds a subtle, savory flavor.
- 300ml double cream – Creates a rich, creamy sauce.
- 100ml whole milk – Lightens the cream sauce slightly.
- 1 garlic clove (crushed) – Adds depth of flavor.
- Salt and pepper – For seasoning.
- 100g grated Gruyère or Cheddar cheese – Melts and browns beautifully on top.
Optional
- Fresh thyme or rosemary – For a hint of herby flavor.
- Pinch of nutmeg – Adds a warm, subtle spice to the cream.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) or 350°F.
Step 2: Prepare the Potatoes
Peel the potatoes and slice them thinly using a mandoline or a sharp knife, about 3mm thick. Set aside.
Step 3: Sauté the Leeks
In a large sauté pan, heat a little butter or oil over medium heat. Add the sliced leeks and cook gently until soft, about 5-7 minutes. Remove from heat and set aside.
Step 4: Prepare the Cream Mixture
In a bowl, mix the double cream, whole milk, crushed garlic, salt, pepper, and a pinch of nutmeg if desired. Stir well to combine.
Step 5: Layer the Potatoes and Leeks
In a greased baking dish, add a layer of potato slices, overlapping slightly. Top with a layer of cooked leeks. Repeat this layering process until you’ve used all the potatoes and leeks, finishing with a layer of potatoes on top.
Step 6: Pour Over the Cream Mixture
Carefully pour the cream mixture over the layered potatoes and leeks, allowing it to seep down through the layers.
Step 7: Add the Cheese
Sprinkle the grated Gruyère or Cheddar cheese evenly over the top.
Step 8: Bake the Gratin
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Step 9: Cool and Serve
Allow the gratin to cool slightly before serving. This helps the dish set and makes it easier to slice.
