Jamie Oliver Potato and Leek Gratin is made with Yukon Gold potatoes, whole milk, leeks, Gruyère cheese, Parmesan cheese, and garlic. This creamy Potato and Leek Gratin recipe creates a tasty side dish that takes about 1 hour to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
🧡 Why This Potato And Leek Gratin Recipe Will Impress Your Guests
- Rich and Creamy Texture: The combination of Yukon Gold potatoes and milk creates a wonderfully creamy and satisfying texture in every bite.
- Flavorful Layers: The layers of tender potatoes, savory leeks, and melted Gruyère and Parmesan cheeses blend together to create a burst of flavor in each mouthful.
- Simple Yet Elegant: This dish is easy to prepare, yet it looks and tastes impressive, making it perfect for both weeknight dinners and special occasions.
- Versatile Side Dish: Potato and Leek Gratin pairs well with a variety of main courses, from roasted meats to vegetarian options, adding a rich and comforting side to any meal.
- Perfectly Golden Top: The broiled cheese topping adds a deliciously crispy and golden finish, providing a satisfying contrast to the creamy layers beneath.
🥔 Jamie Oliver Potato And Leek Gratin Ingredients
- 2 ½ cups (600 ml) whole milk
- 1 ½ pounds (680 g) Yukon Gold potatoes, raw and sliced
- 2 garlic cloves, smashed
- 1 tablespoon unsalted butter
- 1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups/300 g)
- 1 teaspoon kosher salt, divided
- 2 ounces (60 g) Gruyère cheese, shredded (about 1/2 cup/60 g)
- 1 ounce (30 g) Parmesan cheese, grated (about 1/4 cup/30 g)
- ½ teaspoon freshly ground black pepper
🥘 How To Make Jamie Oliver Potato And Leek Gratin
- Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the oven is ready for baking the gratin later.
- Prepare the Potatoes and Garlic: In a large saucepan, boil the whole milk, sliced potatoes, and smashed garlic cloves together. Then, reduce the heat and let it simmer for about 5 minutes until the potatoes are almost soft. After this, drain the potatoes and garlic using a sieve, making sure to reserve 1/2 cup (120 ml) of the milk mixture.
- Cook the Leeks: In a 10-inch (25 cm) cast-iron skillet, melt the unsalted butter over medium heat. Next, add the sliced leeks and cook for about 8 minutes, stirring occasionally until they are soft. Then, remove the skillet from the heat and place the leek mixture in a bowl.
- Layer the Potatoes and Leeks: In the bottom of the same skillet or a gratin dish, place half of the sliced potatoes. Then, top with half of the cooked leek mixture. After that, sprinkle 1/4 cup (30 g) of Gruyère cheese and 1/2 teaspoon of kosher salt.
- Add the Remaining Layers: Next, repeat the layering process with the remaining potatoes and leek mixture. Then, sprinkle another 1/4 cup (30 g) of Gruyère cheese and the remaining 1/2 teaspoon of kosher salt. Finally, sprinkle the grated Parmesan cheese on top and drizzle the reserved 1/2 cup (120 ml) of milk mixture over the entire dish.
- Bake the Gratin: Cover the pan with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. This will allow the flavors to meld together and the cheese to melt.
- Broil for a Golden Finish: After baking, remove the foil from the pan. Then, switch the oven to the broiler setting. Broil the gratin for about 5 minutes until it becomes bubbly and golden brown on top.
- Finish and Serve: Remove the gratin from the oven. Then, sprinkle freshly ground black pepper over the top. After that, let the pan cool slightly. Finally, divide the gratin into 10 wedges and serve it warm.
💭 Recipe Tips
- Choose Yukon Gold Potatoes: Use Yukon Gold potatoes because they have a creamy texture and stay firm when cooked, making your gratin smooth and tasty.
- Slice Potatoes Evenly: Cut the potatoes into even slices so they cook evenly. If you have a mandoline slicer, use it to make thin, even slices.
- Simmer Slowly: When cooking the potatoes in milk, keep the heat low and stir sometimes to stop the milk from burning and the potatoes from sticking.
- Cook Leeks Until Soft: Make sure the leeks are very soft before using them. This makes their flavor better and helps them mix well with the potatoes.
- Broil with Care: Watch the gratin closely when broiling so it doesn’t burn. Broil until the top is just golden brown and bubbly for a perfect finish.
🥗 What To Serve With Potato And Leek Gratin?
Potato and Leek Gratin pairs well with roasted chicken, grilled fish, steamed vegetables, or a fresh green salad. It also can be served alongside crusty bread, roasted pork, beef stew, or a light soup for a tasty and complete dinner.
🎚 How To Store Leftovers Potato And Leek Gratin?
- Refrigerate: Store the Potato and Leek Gratin in an airtight container in the fridge for up to 3 days.
- Freeze: Place the Gratin in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Potato And Leek Gratin?
- In The Oven: Preheat your oven to 350°F (175°C). Place the Gratin in an oven-safe dish and cover with foil. Heat for about 20 minutes or until hot.
- In The Microwave: Place a portion of the Gratin on a microwave-safe plate. Cover and heat on medium power for 2-3 minutes or until hot.
FAQs
Can I Use A Different Type Of Potato?
Yes, you can use russet potatoes or red potatoes if you don’t have Yukon Gold. However, Yukon Gold potatoes provide the best creamy texture.
Can I Make This Recipe Ahead Of Time?
Yes, you can prepare the gratin up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it just before serving.
What Can I Substitute For Gruyère Cheese?
You can use Swiss cheese or sharp cheddar as a substitute for Gruyère cheese.
How Do I Prevent The Milk From Curdling?
To prevent curdling, make sure to simmer the milk mixture on low heat and stir occasionally. Avoid boiling it rapidly.
Why Is My Gratin Too Watery?
If your gratin is watery, it might be because the potatoes weren’t drained well or too much milk was used. To fix it, drain the potatoes properly and use the right amount of milk. Bake uncovered for extra 10-15 minutes to reduce liquid.
How Can I Get A Crispier Top?
Broil for an extra minute or two, but watch closely to avoid burning.
Try More Jamie Oliver Recipes:
- Jamie Oliver Leek And Potato Pie
- Jamie Oliver Creamed Leeks Recipe
- Jamie Oliver Chicken Ham And Leek Pie
Jamie Oliver Potato And Leek Gratin Nutrition Facts
- Calories: 134
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Protein: 6g
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 18mg
Jamie Oliver Potato And Leek Gratin
Description
Jamie Oliver Potato and Leek Gratin is made with Yukon Gold potatoes, whole milk, leeks, Gruyère cheese, Parmesan cheese, and garlic. This creamy Potato and Leek Gratin recipe creates a tasty side dish that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the oven is ready for baking the gratin later.
- Prepare the Potatoes and Garlic: In a large saucepan, boil the whole milk, sliced potatoes, and smashed garlic cloves together. Then, reduce the heat and let it simmer for about 5 minutes until the potatoes are almost soft. After this, drain the potatoes and garlic using a sieve, making sure to reserve 1/2 cup (120 ml) of the milk mixture.
- Cook the Leeks: In a 10-inch (25 cm) cast-iron skillet, melt the unsalted butter over medium heat. Next, add the sliced leeks and cook for about 8 minutes, stirring occasionally until they are soft. Then, remove the skillet from the heat and place the leek mixture in a bowl.
- Layer the Potatoes and Leeks: In the bottom of the same skillet or a gratin dish, place half of the sliced potatoes. Then, top with half of the cooked leek mixture. After that, sprinkle 1/4 cup (30 g) of Gruyère cheese and 1/2 teaspoon of kosher salt.
- Add the Remaining Layers: Next, repeat the layering process with the remaining potatoes and leek mixture. Then, sprinkle another 1/4 cup (30 g) of Gruyère cheese and the remaining 1/2 teaspoon of kosher salt. Finally, sprinkle the grated Parmesan cheese on top and drizzle the reserved 1/2 cup (120 ml) of milk mixture over the entire dish.
- Bake the Gratin: Cover the pan with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. This will allow the flavors to meld together and the cheese to melt.
- Broil for a Golden Finish: After baking, remove the foil from the pan. Then, switch the oven to the broiler setting. Broil the gratin for about 5 minutes until it becomes bubbly and golden brown on top.
- Finish and Serve: Remove the gratin from the oven. Then, sprinkle freshly ground black pepper over the top. After that, let the pan cool slightly. Finally, divide the gratin into 10 wedges and serve it warm.
Notes
- Choose Yukon Gold Potatoes: Use Yukon Gold potatoes because they have a creamy texture and stay firm when cooked, making your gratin smooth and tasty.
- Slice Potatoes Evenly: Cut the potatoes into even slices so they cook evenly. If you have a mandoline slicer, use it to make thin, even slices.
- Simmer Slowly: When cooking the potatoes in milk, keep the heat low and stir sometimes to stop the milk from burning and the potatoes from sticking.
- Cook Leeks Until Soft: Make sure the leeks are very soft before using them. This makes their flavor better and helps them mix well with the potatoes.
- Broil with Care: Watch the gratin closely when broiling so it doesn’t burn. Broil until the top is just golden brown and bubbly for a perfect finish.
Jamie Oliver Potato And Leek Gratin