Irresistible Charred Leek Potato Gratin Recipe Perfect for Dinner

Picture this: creamy layers of tender potatoes, smoky charred leeks, and bubbling cheese, all coming together in one comforting dish. The irresistible charred leek and potato gratin is the kind of recipe that feels like a warm hug after a long day. It’s the perfect balance of creamy, crispy, and savory, with just enough flair to make it stand out at any dinner table.

I first stumbled upon this recipe during a chilly autumn evening when I was looking for a way to use up an abundance of leeks from the farmer’s market. After a little experimentation, I landed on this dish, and it’s been a family favorite ever since. Whether you’re hosting friends or just craving something indulgent, this gratin will steal the show. Let’s dive into the recipe that has everyone asking for seconds!

Why You’ll Love This Recipe

• Rich, Creamy Layers: The combination of potatoes and cream creates a luscious texture that feels indulgent with every bite.
• Smoky Charred Leeks: Charring the leeks adds a depth of flavor that makes this gratin truly unique.
• Simple Ingredients: You don’t need fancy ingredients to create this masterpiece—most of it might already be in your kitchen.
• Perfect for Any Occasion: Whether it’s a holiday dinner or a cozy weeknight meal, this gratin fits the bill.
• Crowd-Pleaser: Everyone loves a good potato dish, and the leeks add just enough sophistication to make this recipe stand out.

What sets this recipe apart is the charred leeks. They bring a smoky complexity that complements the creaminess of the potatoes perfectly. This isn’t your average potato gratin—it’s a showstopper that will have your guests asking for the recipe. Plus, it’s a versatile dish that pairs beautifully with roasted meats, a fresh green salad, or even on its own as a vegetarian main course. Trust me, this is comfort food at its finest!

What Ingredients You Will Need

This recipe uses simple, easy-to-find ingredients, but each one plays an important role in creating the perfect balance of flavors and textures. Here’s what you’ll need:

• Leeks: 2 large leeks, cleaned and sliced lengthwise (their mild oniony flavor shines through when charred).
• Potatoes: 4 medium Yukon Gold potatoes, peeled and thinly sliced (they’re creamy and hold their shape beautifully).
• Heavy Cream: 1 ½ cups (360 ml), for that rich, velvety texture.
• Butter: 2 tablespoons (28 g), unsalted, for sautéing the leeks and greasing the dish.
• Garlic: 2 cloves, minced (adds a subtle kick of flavor).
• Gruyère Cheese: 1 ½ cups (150 g), shredded (or substitute with sharp white cheddar for a different twist).
• Salt and Pepper: To taste (don’t skimp, as seasoning is crucial).
• Nutmeg: A pinch (optional, but adds a warm, earthy note).

If you’re looking to adjust for dietary preferences, you can swap the heavy cream for a plant-based alternative like cashew cream or use dairy-free cheese. The leeks and potatoes stay the same, ensuring the dish retains its signature flavor.

Equipment Needed

• Large Skillet: For charring the leeks and sautéing the garlic.
• Mandoline or Sharp Knife: To slice the potatoes thinly and evenly.
• Baking Dish: A 9×13-inch (or similar size) dish works best for layering the gratin.
• Tongs: Useful for flipping the leeks while charring.
• Grater: For shredding the Gruyère cheese.

If you don’t have a mandoline, a sharp knife works just as well—just take your time slicing the potatoes as evenly as possible. And if a large skillet isn’t available, a grill pan works wonderfully for charring those leeks.

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C) and grease your baking dish with 1 tablespoon of butter.
2. Char the leeks: Heat a large skillet over medium-high heat and melt the remaining tablespoon of butter. Place the leeks cut-side down and cook for 3-4 minutes until they’re golden and slightly charred. Flip and cook another 2 minutes. Remove from heat and set aside.
3. Prepare the potatoes: Peel and slice the potatoes thinly (about ⅛ inch thick) using a mandoline or sharp knife.
4. Combine the cream mixture: In a bowl, whisk together the heavy cream, minced garlic, salt, pepper, and nutmeg.
5. Layer the gratin: Arrange one layer of potatoes in the baking dish, slightly overlapping the slices. Pour a small amount of the cream mixture over the potatoes and sprinkle with Gruyère cheese. Repeat the process, adding layers of potatoes, cream, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
6. Add the leeks: Nestle the charred leeks into the top layer of the gratin, pressing them gently into the cheese.
7. Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 20 minutes or until the top is golden brown and bubbling.
8. Cool slightly: Let the gratin rest for 5-10 minutes before serving (this helps the layers set and makes it easier to slice).

Cooking Tips & Techniques

• Char the leeks carefully: Watch the leeks closely while charring to avoid burning. They should have a golden, smoky flavor—not a bitter taste.
• Slice potatoes evenly: Thin, uniform slices ensure even cooking. If some slices are thicker, they may remain undercooked.
• Don’t skimp on seasoning: Potatoes need a good amount of salt to shine. Taste the cream mixture before layering to ensure it’s seasoned properly.
• Use high-quality cheese: Gruyère melts beautifully and adds a nutty, rich flavor. If you’re on a budget, sharp cheddar works as a tasty alternative.
• Rest before serving: Allowing the gratin to rest ensures that the layers don’t fall apart when slicing.

Variations & Adaptations

One of the best things about this charred leek and potato gratin recipe is how versatile it is. You can easily adapt it to suit your tastes or dietary needs:

• Make it vegetarian: Skip the Gruyère and use a plant-based cheese alternative to keep it dairy-free.
• Switch up the veggies: Swap leeks with caramelized onions or roasted fennel for a different flavor profile.
• Add protein: Layer in cooked bacon, ham, or even shredded chicken for a heartier dish.
• Try a different cheese: Experiment with Fontina, Parmesan, or even blue cheese for a bolder twist.
• Seasonal variations: Add fresh thyme or rosemary in the fall, or sprinkle with chopped chives or dill in the spring.

Serving & Storage Suggestions

This gratin is best served warm, straight out of the oven. Pair it with a fresh green salad and a glass of crisp white wine for a well-rounded meal. It’s also a fantastic side dish alongside roasted chicken, turkey, or pork.

To store leftovers, let the gratin cool completely before covering and refrigerating. It will keep for up to 3 days. To reheat, simply cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes.

A little secret? The flavors deepen and meld even more after a day or two, making leftovers just as delicious—if not more!

Nutritional Information & Benefits

This charred leek and potato gratin isn’t just indulgent—it’s packed with goodness:

• Potatoes: A great source of potassium and vitamin C.
• Leeks: Rich in antioxidants and vitamin K, promoting heart health.
• Gruyère cheese: Provides protein and calcium for strong bones.

While this dish is a bit rich, it’s perfect for a cozy dinner treat or a holiday splurge. For lighter options, use reduced-fat cream or cut back on the cheese.

Conclusion

This irresistible charred leek and potato gratin recipe is everything you could want in comfort food—creamy, smoky, and satisfying. It’s easy to customize and works for nearly any occasion, whether you’re feeding your family or hosting a dinner party. I love this recipe because it’s a celebration of simple ingredients coming together in a truly memorable way.

Give this recipe a try and let me know how it turns out! Share your variations and adaptations in the comments—I’d love to hear your creative ideas. Here’s to many cozy dinners ahead!

FAQs

Can I use a different type of potato?

Yes, you can use russet potatoes or even red potatoes, but Yukon Golds are recommended for their creamy texture and ability to hold their shape.

Can I make this ahead of time?

Absolutely! Prepare the gratin and bake it. Then, let it cool, cover, and refrigerate. Reheat in the oven covered with foil.

What’s the best way to clean leeks?

Slice the leeks lengthwise and rinse them under cold water to remove dirt trapped between the layers.

Can I freeze this gratin?

While it’s possible to freeze, the texture may change slightly. For best results, refrigerate leftovers instead of freezing.

What can I use if I don’t have Gruyère cheese?

You can substitute Gruyère with sharp cheddar, Fontina, or even mozzarella for a different flavor profile.

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