Leek and Potato Gratin is the ultimate comfort food with creamy and delicious flavor. This side dish recipe will pair well with any meat, chicken or fish, being a great addition to your table during Thanksgiving, Christmas or any special dinner throughout the year. Thinly sliced potatoes are gently cooked for 5 minutes in milk, bay leaves, salt and crushed garlic. Then bake with a layer of sautéed leeks, Gruyere cheese, Parmesan cheese, white pepper, and Honey Balsamic Dijon Mustard. Finally broil for a crispy, cheesy top.
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Hello my friends. Leek and Potato Gratin is my favorite recipe from my Fall-Winter side dish series. Geoffrey will say of course that anything with potatoes would be my favorite meal. And, it’s very true. I love potatoes and I can eat them every day. My favorite way to eat potatoes is both mashed potatoes and potato salad.
My favorite meal combination is spaghetti, rice, and mashed potatoes topped with a fried egg! Everyone tells me that I'm crazy. This plate is a carbs overload and no protein, but it’s SO GOOD! Do you have a favorite combination like this one? Let me know in the comment section.
You know I always find something interesting when I'm writing the blog post every week and this time is no exception. I got a bit confused trying to find the best name for this recipe because when I searched “potato gratin,” I got a lot of results for “potato scallop” and the recipes were almost identical with minor differences. So of course that started my research to find out what the difference was between scallop potato and potato gratin.
What's the difference between scallop potato and potato gratin?
- Both scallop and gratin are dishes made with thinly sliced potatoes and baked in cream or milk sauce and topped with breadcrumbs and broiled until brown.
- Au gratin is a French culinary technique, which means an ingredient covered in breadcrumbs or cheese and broiled until the crust is browned. Au gratin always includes cheese, and the gratin technique can be used with other vegetables.
- Scallop is the same French technique but doesn't involve grated cheese on the top. So the main difference between the scalloped potato and potato gratin is the cheese!
Best potatoes to make a Potato Gratin
To make scallop or gratin potato it is very important to pick a potato that will hold its shape when it’s baking in the creamy liquid. I recommend using a starchy potato, and the starch will help to thicken the cream. Some of the best potatoes for potato gratin are russet potatoes and Yukon Golds. The russets will give you a more creamy texture, and the Yukon Golds will hold their shape beautifully. I chose Yukon Golds for this Leek and Potato Gratin.
To cut the potatoes thin and evenly, I highly recommend getting a mandolin. I purchased one from Paderno World Cuisine kitchen slicer, with 4 blades. Always use the protective finger guard. I personally find it a bit difficult to cut big pieces with the protective guard. So, I purchased a cut resistant glove which works perfectly for me. Again, DO use a protective finger guard or glove. You don't want to get your fingers in the middle of that blade because it won't be pretty.
Potato Gratin Ingredients and Assembly
The way I did this leek and potato gratin recipe is very different than previous recipes I have made before. Usually, I boil the whole potato and then cut them into slices. This time I cut the potatoes with the mandolin and cooked them in a medium saucepan with milk, garlic, and bay leaves. Bring them to a quick boil and then reduce the heat to a simmer for only about 5 minutes because they will finish cooking in the oven. Make sure to reserve one cup of milk and discard the bay leaves; take the garlic and mash it and put it back into the milk. This milk mixture will be added on top of the completely setup dish before putting it in the oven. In a separate cup of milk, you will add some mustard, nutmeg and white pepper. I use Edmond Fallot Honey Balsamic Dijon Mustard, which you can buy in our online store. Then stir well until the mustard dissolves.
Meanwhile in a frying pan, add four TableSpoons of olive oil, add the leeks, sea salt with oregano and other spices by Salt Odyssey (also available in our online store). Sauté for about 8 minutes or until the leeks become tender. Keep the leek mixture in a small bowl until you are ready to assemble the dish.
In an oiled (I use Eleon EVOO) 7-½” baking dish or round omelet pan, place the first layer of potatoes, add ½ of the sautéed leeks and spread evenly, then ¼ cup gruyere cheese. Repeat with another layer or potatoes, leeks and cheese. Then drizzle the ½ cup of reserved milk mixture, and top everything with the parmesan cheese. Cover with aluminum foil and bake for 25 minutes at 375 degrees Fahrenheit, and then broil uncovered for 5 minutes until the top gets golden. If you haven’t noticed... I didn't use butter at all for this recipe.
I almost forgot to tell you which of the half jars from our pantry I used for this recipe. I used some leftover ingredients from the previous two side dish recipes I made recently. One of them is the Eleon Olive Oil that I opened for the Pecan Honey Mustard Dressing, and the other is Salt Odyssey Sea Salt from the Shiitake Cremini White Mushroom Stuffing Recipe. Although I used similar mustards, you could use the jar of Honey Balsamic Dijon Mustard you just opened for a Yellow Pea Shoot Salad Recipe with Mustard Vinaigrette, and the Apricot Chicken recipe.
This Leek and Potato Gratin Recipe is tasty, tender, cheesy, and amazingly delicious. I will definitely make it again either for Christmas or New Year’s Eve. Maybe both.
Have a happy and thankful week.
Carlos“
Your Recipe Concierge


Leek and Potato Gratin Recipe
- Total Time: 50 minutes
- Yield: 6 1x
Description
Leek and Potato Gratin is the perfect side dish to complement any dinner for special occasions, and holidays like Thanksgiving and Christmas. This recipe is simple with a rich, creamy taste from the beautiful combination of gruyere & parmesan cheese, milk, and other spices, and the deliciously sweet flavor of Edmond Fallot Honey Balsamic Mustard. Adapted from Cooking Light
Ingredients
- 2 ½ cups whole milk
- 1 ½ pounds Yukon Gold potatoes, peeled and very thinly sliced
- 2 garlic cloves, smashed
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- 2 teaspoons Edmond Fallot Honey Balsamic Mustard which you can buy in our online shop
- 1 Tablespoon unsalted olive oil like Eleon Extra Virgin Olive Oil available in our online shop
- 1 large leek or 2 small leeks, trimmed, halved lengthwise, and sliced (about 2 ¼ cups)
- 1 teaspoon Sea Salt with Oregano and other herbs, divided. buy in our online shop
- ½ cup Gruyère cheese, shredded
- ¼ cup Parmesan cheese, grated
- ½ teaspoon freshly ground white pepper
Instructions
How to Make It
- Preheat oven to 375°F.
- Combine milk, potatoes, bay leaf, ¼ teaspoon salt, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender.
- Drain in a colander over a bowl, reserving ½ cup milk mixture.
- Add nutmeg to the milk mixture, and simmer for a few minutes. Before removing from the stove add mustard, stir well. Set aside.
- Heat 4 Tablespoons of the olive oil in a 12-inch nonstick frying pan set to medium. Add the leeks, ¼ teaspoon of the pepper, and a ¼ teaspoon of the sea salt with herbs. Stir to coat the leeks with the oil. Stir occasionally until the leeks are tender - about 4-8 minutes. Remove pan from heat; place leek mixture in a bowl.
- Arrange half of potato slices in a single layer on the bottom of a gratin dish; top evenly with half of leek mixture. Sprinkle with ½ teaspoon sea salt and ¼ cup of Gruyère cheese.
- Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining ½ teaspoon salt, and remaining ¼ cup Gruyère.
- Drizzle with reserved ½ cup milk mixture; sprinkle with Parmesan.
- Cover pan with foil; bake at 375°F for 25 minutes.
- Remove foil from pan, not removing pan from oven. Turn on broiler and broil for 5 minutes or until bubbly and golden brown.
- Remove pan from oven, sprinkle with pepper; cool. Cut into wedges and serve.
Notes
Vitamin A 9%, Vitamin C 38%, Calcium 25%, Iron 6%, Vitamin B12 10%, Vitamin E 2%, Vitamin K 5%
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
- Method: baking
- Cuisine: French
Nutrition
- Calories: 229
- Sugar: 6.1 g
- Sodium: 461.5 mg
- Fat: 10.2 g
- Carbohydrates: 25.7 g
- Fiber: 2.7 g
- Protein: 9.6 g
- Cholesterol: 23 mg
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Brian Jones
I love stuff like this, so simple and so very tasty, French peasant food at it's very best!
★★★★★
Carlos Leo
Hi Brian, Thank you for your comment. Yes, French food is one of the best!!
Natalie
This gratin looks so comforting and delicious! Perfect on cold winter days!
★★★★★
Carlos Leo
Hi Natalie, Definitely this is a comforting dish.
Bernadette
Sounds delicious and tempting. Totally comfort food I must say. Love the combination of potatoes and leeks and ohhh the cheese! Will save this recipe for reference. Can't wait to try this one. Thank you for sharing.
Geoffrey Swetz
Yes Bernadette, total comfort food. Hope you get a chance to try the recipe. Let us know.
Emily
I never knew that there was a difference between au gratin and scalloped potatoes. Thanks so much for the info! (Also, your friends are right- your favorite meal is cray!)
★★★★★
Geoffrey Swetz
LOL, yes Emily, Carlos's favorite meal is a bit over the top. Thanks for mentioning the 'fun facts' part of the blog post. Carlos is trying to include some interesting facts in each of his recipe posts. Have a great week.
Elaine
I really like side dish recipes that go well with pretty much anything. But I think my favorite way to use potato gratins is with meat - they go so well together. Just a perfect combo for me. Thank you for sharing this deliciousness!
★★★★★
Geoffrey Swetz
Thank you for letting us know Elaine. Yes, meat is the perfect main ingredient to a wonderful dinner with potato gratin. Enjoy!
Sharon
I LOVE the added ingredients to this potato gratin to take it up a notch. The Gruyère cheese and leeks just make it all that more special.
★★★★★
Geoffrey Swetz
Thanks Sharon. Adding some of your favorite ingredients, that fit the recipe of course, is one of the joys of cooking (and eating).
Deanne
This is my kinda food! I'm from the midwest and we love our potatoes. The leeks and cheese are gonna take it over the top. Thanks Carlos!
★★★★★
Geoffrey Swetz
Hi Deanne. I think potatoes are loved by just about every human being on the planet. Do you know anybody who doesn't love them? LOL. Thanks for coming by and checking out the recipe.
Tisha
Adding leeks to potatoes is such a great idea! This makes for such a perfect side dish!
★★★★★
Geoffrey Swetz
So glad you like the idea Tisha. Hope you get a chance to make this gratin recipe.
Alyssa
So many flavors packed into this decadent and delicious dish. I love the addition of the mustard - it really adds additional seasoning and tang that complements the rich potatoes so well. And Yukon gold are my absolute favorite potatoes. Thanks for the recipe!
★★★★★
Geoffrey Swetz
Sounds like we are made of the same potato skin Alyssa LOL. Thanks for your comments.
Cookilicious
I am seriously in love with this..it looks so appetizing..saving it for sure.
Geoffrey Swetz
Thanks for saving the gratin recipe. Be sure to save the pin too if you are on Pinterest.
Andrea Metlika
What wonderful flavors in this gratin. This is going on my Thanksgiving table this year.
★★★★★
Geoffrey Swetz
Awesome Andrea. Yes, Thanksgiving will be here before you know it.
Sara
Made this a few times for holidays and dinner parties and it is always a hit! I think adding the leek takes it up a notch and makes it seem so fancy (but it's still so easy)
Geoffrey Swetz
So happy to hear you have made this Leek and Potato Gratin, and that it's been a hit. Thanks for letting us know.