Californian, Sides, Vegetarian

Potato Leek Au Gratin

Potato Leek Gratin

A creamy and tasty baked vegetarian dish. Pair with a dry Sauvignon Blanc.

  • 8 medium size potatoes, peeled and halved


  • 3 tablespoons salted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups heavy whipping cream
  • sea salt
  • cracked peppercorns
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups sharp Cheddar or cheese blend (6 ounces)
  • 3 slices soft bread, torn into very small pieces
  • 3 tablespoons olive oil
  • 4 leeks – only the edible parts which is the white and light green parts, halved lengthwise and each “leaf” removed
  1. Preheat oven to 375° F.
  2. In a large pot bring 4 quarts water to a boil and cook potatoes until soft. Remove potatoes to let cool. Then cut into different size cubes. Set aside
  3. In a medium saucepan melt the butter over medium heat. Stir in the flour for 30 seconds. Add the cream, 2 teaspoon salt, 1/2 teaspoon pepper, coriander, nutmeg, cumin and bring to a boil stirring occasionally. Turn off heat and stir in the cheese until melted.
  4. in a bowl combine bread pieces, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. In a 9×13 baking dish layer the leaks on the bottom. Top with the potatoes. Cover the potatoes with cream mixture. Then even distribute the bread mixture.
  6. COVER THE DISH WITH FOIL. Bake for 25 to 30 minutes.
  7. REMOVE THE FOIL. Then bake for 8 to 10 minutes longer until the top is golden brown “au gratin”.


8 thoughts on “Potato Leek Au Gratin

  1. YUM – this looks delicious! Can’t wait to try adding leeks next time I make potatoes au gratin. Also…I’ve nominated Unwind Cooking for the One Lovely Blog Award. You can read more about the award here: Thanks for sharing such creative recipes with us!

    Posted by Sweet Southern Comfort | May 12, 2012, 2:58 pm
  2. This is my kind of cooking!! 🙂

    Posted by Deborah DeLong | May 10, 2012, 1:07 pm
  3. This looks really interesting. I’m learning so much on these food blogs & you’ve just added to my fund of knowledge. I had no idea that you’re only supposed to eat the white & light green parts of the leek. I’ve never used them much but this looks like a great recipe. You’re very creative.

    Posted by dianeskitchentable | May 10, 2012, 8:22 am


  1. Pingback: Steak with Chimichurri Salsa (Argentinian) | unwind cooking - June 24, 2013

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