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Two square slices of potato gratin with a browned top on a galvanized tin plate with a fork on the side.

Potato Gratin

leeks, cream, Parmesan

STARS

This classic French technique transforms a few simple ingredients into layers of creamy decadence. Fill a pan with thin slices of potatoes and leeks, add cream for richness, and top the dish with a hearty serving of parmesan. The result is a dreamy lasagne look-alike—stripes of soft, indulgent potatoes topped with a wonderfully browned blanket of cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  10 minutes
Ingredients

Potato Gratin

  • 2 tablespoons unsalted butter
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 cup heavy cream
  • Salt and pepper to tate
  • 2 pounds Yukon Gold potatoes, sliced very thinly
  • 1 cup shredded parmesan cheese
Directions
1
Preheat the oven to 400°F
2
Melt the butter in a large skillet. Add the leeks and sauté for 4 minutes. Add the garlic, thyme, cream, salt and pepper and bring to a simmer. Simmer for 20 minutes. 
3
Spray a baking dish with cooking spray. Line the bottom with potato slices, top with leek-cream mixture, then parmesan, repeating the layers until you fill the dish. 
4
Bake until bubbling on top, about 30 minutes. 

Potato Gratin

leeks, cream, Parmesan

STARS

This classic French technique transforms a few simple ingredients into layers of creamy decadence. Fill a pan with thin slices of potatoes and leeks, add cream for richness, and top the dish with a hearty serving of parmesan. The result is a dreamy lasagne look-alike—stripes of soft, indulgent potatoes topped with a wonderfully browned blanket of cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  10 minutes
Servings:  4

Ingredients

Potato Gratin

  • 2 tablespoons unsalted butter
  • 2 leeks, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 cup heavy cream
  • Salt and pepper to tate
  • 2 pounds Yukon Gold potatoes, sliced very thinly
  • 1 cup shredded parmesan cheese

Directions

1
Preheat the oven to 400°F
2
Melt the butter in a large skillet. Add the leeks and sauté for 4 minutes. Add the garlic, thyme, cream, salt and pepper and bring to a simmer. Simmer for 20 minutes. 
3
Spray a baking dish with cooking spray. Line the bottom with potato slices, top with leek-cream mixture, then parmesan, repeating the layers until you fill the dish. 
4
Bake until bubbling on top, about 30 minutes.