We think leeks are criminally underused. Here’s one creamy, decadent way for you to rectify this injustice.


  • Salt
  • 3 pound(s) (small) potatoes (such as red or Yukon gold), sliced 1/8 inch thick
  • 2 tablespoon(s) unsalted butter, plus more for buttering dish
  • 10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces
  • 4 clove(s) garlic, thinly sliced
  • 2 cup(s) heavy cream
  • 1 cup(s) milk
  • 1/4 cup(s) chopped fresh parsley, for garnish
    1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.
    2. In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.
    3. In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

Yields: 12 servings


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  • By: Jean Quilter

    This was the first recipe I tried when the cookbook came out . It is now always made for every holiday and days when we just want something a little special . I always make a little extra – tastes even better the 2nd day .

  • By: RAY

    Made this dish yesterday and my family LOVED it! It truly is wonderful. We really enjoy your cookbook. Thank you!

  • By: Terry

    And there it is. Was gonna do braised leeks and a different potato dish. THIS is it. Thanks!

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