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Garlic Thyme Potato Leek Gratin Recipe

Garlic Thyme Potato Leek Gratin recipe


This is a warm, creamy dish with sliced potatoes, leeks, and a cheesy garlic sauce. It's baked until golden and bubbly. You can eat it as a main dish or a side with dinner.


500 g baby potatoes
1 large leek
3 cloves of garlic, minced
200 ml heavy cream
60 ml dry white wine
30 g Gruyère cheese, grated
1 tbsp fresh thyme leaves
2 tbsp olive oil
15 g unsalted butter
Salt and pepper to taste
A pinch of nutmeg


Preheat your oven to 190°C (375°F).
Cut the potatoes into 1/4 inch slices, place them in a pan of cold water, and bring to a boil. Simmer for 10 minutes or until just tender.
Slice the leek in half lengthways, then slice into roughly 1cm strips. Rinse thoroughly to remove any dirt.
In a frying pan over medium heat, add olive oil and butter. Once hot, add the leeks and cook until softened, about 5 minutes.
Add the minced garlic to the leeks and cook for another 2 minutes, stirring frequently.
Pour in the white wine and let it reduce by half, then add the heavy cream, thyme, nutmeg, and a pinch of salt and pepper. Bring to a simmer and cook for 2 minutes.
Layer half of the potatoes in a baking dish. Pour half of the leek and cream mixture over the potatoes.
Add the remaining potatoes and top with the rest of the leek and cream mixture. Sprinkle the grated Gruyère cheese on top.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the sauce is bubbly.
Let it cool for a few minutes before serving.

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