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Potato and Leek Gratin

Contributed by: Chris WebAdmin. of


  • 1 clove garlic
  • 1 teaspoon olive oil
  • 3 leeks
  • 6 medium boiling or all-purpose potatoes
  • 1 teaspoon fresh thyme, or 1/4 teaspoon dried
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups half-and-half, or vegetable or chicken broth
  • 1 cup grated Cheddar, Swiss or Parmesan cheese


Slice the garlic in half and rub the cut edges around the sides and bottom of a 10-inch to 12-inch gratin dish (one that holds 5 to 6 cups). Coat the dish with the oil.

Preheat the oven to 375 F.

Remove the tough outer leaves from the leeks and remove the root end. Rinse well, then slice the tender white and pale green sections 1/8 inch thick.

Peel the potatoes and slice them 1/8 inch thick.

In the gratin pan, layer overlapping slices of the potato. Season with salt and pepper, then sprinkle with one-half of the thyme and one-half of the leeks. Repeat these layers once, then cover with a potato layer and season with salt and pepper.

Pour the half-and-half or broth until it reaches just below the top layer of potatoes. Place the gratin dish on a baking sheet and bake 30 minutes. Sprinkle with the cheese and bake another 15 to 30 minutes, or until the potatoes are tender and nicely browned.

Serve hot.

Serving Size: Serves 6

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