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Leek and Potato Bake

Leek and Potato Bake

A comforting and creamy Leek and Potato Bake made with Yukon Gold potatoes, fresh leeks, and a blend of cheeses, perfect for family gatherings or as a hearty side dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold Potatoes, peeled and sliced into 1/8-inch rounds
  • 3 Large Leeks, white and light green parts only, cleaned and sliced
  • 4 Garlic Cloves, minced finely
  • 2 cups Heavy Cream, full fat for best results
  • 3 tbsp Unsalted Butter, for sautéing and greasing the dish
  • 1 tbsp Fresh Thyme, leaves stripped from the stems
  • 1.5 cups Gruyère Cheese, grated freshly
  • 0.5 cup Parmesan Cheese, grated finely
  • 2 tsp Kosher Salt, adjust to your taste
  • 1 tsp Black Pepper, freshly cracked
  • 1 pinch Nutmeg, optional but highly recommended

Method
 

  1. Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
  2. Slice the leeks into thin half-moons. Place them in a bowl of cold water and swish them around to remove any hidden dirt. Drain and pat dry. In a large skillet, melt two tablespoons of butter over medium heat. Add the leeks and a pinch of salt. Sauté for about 8 to 10 minutes until they are soft and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
  3. In a medium pitcher or bowl, whisk together the heavy cream, fresh thyme, kosher salt, black pepper, and a pinch of nutmeg.
  4. Arrange one-third of the potato slices in the bottom of your prepared dish. Spread half of the sautéed leek and garlic mixture over the potatoes. Sprinkle with half a cup of the Gruyère cheese. Repeat the layers, ending with a final layer of potatoes on top.
  5. Carefully pour the cream mixture over the entire Leek and Potato Bake. Press down gently on the potatoes with a spatula.
  6. Cover the dish tightly with aluminum foil. Place it in the oven and bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining Gruyère and Parmesan cheese over the top. Return the dish to the oven, uncovered, for another 20 to 30 minutes.
  8. Let the Leek and Potato Bake sit for at least 15 minutes before serving.

Notes

Use a mandoline slicer for uniform potato thickness. Wash leeks thoroughly to avoid grit. Use full-fat dairy for best results. Let the dish rest after baking for better texture.