Jamie Oliver Potato And Leek Gratin

There’s something irresistible about the creamy, cheesy comfort of a classic Jamie Oliver Potato And Leek Gratin. With tender slices of Yukon Gold potatoes nestled between layers of buttery sautéed leeks and finished with golden, bubbling Gruyère and Parmesan, it’s a dish that’s both cozy and sophisticated. I made this for a Sunday family roast and was blown away by how simple yet luxurious it felt. (inspired by Jamie Oliver)

Ingredients Needed

For the Gratin

• 2 ½ cups (600 ml) whole milk
• 1 ½ pounds (680 g) Yukon Gold potatoes, raw and sliced
• 2 garlic cloves, smashed

For the Leeks

• 1 tablespoon unsalted butter
• 1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups/300 g)
• 1 teaspoon kosher salt, divided

For the Cheese Topping

• 2 ounces (60 g) Gruyère cheese, shredded (about 1/2 cup)
• 1 ounce (30 g) Parmesan cheese, grated (about 1/4 cup)
• ½ teaspoon freshly ground black pepper

How To Make Jamie Oliver Potato And Leek Gratin

Prep the Potatoes and Garlic:

Start by preheating your oven to 375°F (190°C). In a large saucepan, combine the whole milk, sliced potatoes, and smashed garlic. Let it come to a gentle boil, then reduce the heat and simmer for about 5 minutes until the potatoes are nearly tender. Drain everything through a sieve, making sure to reserve 1/2 cup of the milk mixture for later.

Sauté the Leeks:

In a cast-iron skillet or heavy-based pan, melt the butter over medium heat. Add your sliced leeks and cook them gently for around 8 minutes, stirring now and then, until they become silky and soft. Transfer them to a bowl and set aside.

Build the Layers:

Use the same skillet (or a gratin dish) to assemble the gratin. Start with half of the potatoes, followed by half the leeks. Sprinkle over 1/4 cup of the shredded Gruyère and a bit of salt. Repeat this layering with the remaining ingredients, topping it all off with Parmesan and the reserved milk mixture.

Bake and Broil:

Cover with foil and bake for 25 minutes, allowing all those flavors to come together. Then, remove the foil, switch to broil, and give it 5 minutes to get beautifully bubbly and golden on top.

Serve:

Once out of the oven, sprinkle with fresh black pepper and let it rest for a few minutes. Cut into wedges and serve warm—ideally with something roasted or grilled!

Why I Love This Recipe

I whipped this up for a cozy Sunday lunch, and it stole the spotlight from the main course. The leeks melt into the cream-soaked potatoes, and the cheese browns just right under the broiler. It’s the kind of side dish that makes any meal feel like a celebration. Plus, it’s surprisingly flexible—perfect for using up leftover odds and ends.

Recipe Tips

• Yukon Golds are key: They hold their shape and have that buttery finish.
• Mandoline magic: Use one to get those perfect thin slices of potato.
• Low and slow simmer: Prevents curdling and ensures even cooking.
• Extra cheese? Always. Sprinkle more Gruyère for a richer flavor.
• Crispier top: Broil an extra minute or two, but keep a close eye.

How To Store This Jamie Oliver Potato And Leek Gratin

At Room Temperature

Leave out for no more than 2 hours before storing to avoid spoilage.

In the Fridge

Store in an airtight container for up to 3 days. The flavors deepen overnight!

In the Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Oven: Cover with foil and bake at 350°F (175°C) for 20 minutes.
Microwave: Heat individual portions on medium for 2-3 minutes.

Nutrition Facts (per serving)

• Calories: 134
• Carbs: 16g
• Protein: 6g
• Fat: 6g
• Sugar: 4g
• Fibre: 2g
• Sodium: 240mg

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! Assemble everything, cover, and chill. Just bake it fresh before serving.

What’s a good cheese substitute for Gruyère?
Try Swiss or sharp cheddar. They melt nicely and bring their own punch.

Why did my gratin turn out watery?
It could be too much milk or undercooked leeks. Bake uncovered a bit longer next time.

Can I add meat or veggies?
Absolutely. Cooked bacon, mushrooms, or spinach would be lovely layers.

How do I get that golden crust?
Broil right at the end for 4–5 minutes. Keep an eye on it—it can turn fast!

Try More Recipes:

• Jamie Oliver Leek And Potato Pie
• Jamie Oliver Creamed Leeks Recipe
• Jamie Oliver Chicken Ham And Leek Pie