Leek and Potato Gratin

Leek and Potato Gratin

SERVES: 3-4 | PREP TIME: 10 min | COOK TIME: 45-50 min

Leek and bacon is a great combination and transforms this cheesy potato gratin into a delicious and comforting lunch, brunch or dinner dish. Serve with fresh salad leaves to balance the creamy ingredients!

Leek and Potato Gratin


500g potatoes (3 medium)
1 leek
1 garlic clove
60g bacon lardons
2 tablespoons white wine
150ml cream
150g white cheddar cheese
10g butter
1 tablespoon oil
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Thinly slice the leek and garlic cloves
  • Cut the cheese into slices
  • Peel the potatoes

2. Put the potatoes in a pot of cold salted water, bring to the boil and simmer for 10-15 minutes until the potatoes are tender but not fully cooked.

3. Heat the oil in a pan and crisp the bacon. Then reduce the heat, melt the butter in the pan and gently cook the leek and garlic for 3-4 minutes. Pour in the white wine and stir for a minute or 2 until it has evaporated.

4. When the potatoes have cooled a little, cut into slices and arrange half on the bottom of an oven proof dish. Cover with the leek and bacon and put another layer of potatoes on top. Season with salt and pepper and pour over the cream.

5. Lay the cheese slices on top and bake in the oven for 30-35 minutes until golden on top and bubbling around the edges.

6. Serve with a green salad for lunch or as a side with roast chicken or beef.