Creamy Leek and Potato Gratin
Tender potatoes and leeks baked in a rich mascarpone cream until golden and bubbly. A comforting side dish that pairs beautifully with roasted meats.
- Prep15 min
- Cook1h 10m
- Total1h 25m
- DifficultyEasy
- Servings4
This gratin combines two humble ingredients—potatoes and leeks—into something truly special. Thin slices of potato are layered with sautéed leeks and garlic, then enriched with dollops of mascarpone cheese.
As it bakes, the mascarpone melts into a luscious cream that softens the potatoes while the top turns beautifully golden. Serve it alongside roast chicken, lamb, or as a vegetarian main with a crisp green salad.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- In a saucepan, melt the butter over medium heat. Add the sliced leeks and cook for about 10 minutes, stirring often, until soft and tender.
- Season the leeks with salt and pepper, add the garlic and thyme, and cook for another 1–2 minutes, until fragrant.
- Butter a round 20 cm (8 inch) baking dish.
- Arrange a single layer of potato slices on the bottom of the dish. Season lightly with salt and pepper.
- Scatter a few spoonfuls of the cooked leeks over the potatoes, then add small dollops of mascarpone cheese (about 3 tablespoons total per layer).
- Repeat layering with the remaining potatoes, leeks, and mascarpone, finishing with a top layer of potatoes and a final spoonful of mascarpone.
- Pour 250 ml of water around the edges of the dish, then cover tightly with aluminum foil.
- Bake for 45 minutes, then remove the foil.
- Continue baking for another 15 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
💡 Tips
- If you prefer a more golden top, you can finish under the grill (broiler) for 1–2 minutes after baking.
- For a richer flavor, replace the water with chicken or vegetable broth.
Inspired by a recipe from Γαστρονόμος