Leek and Cheddar Potato Gratin
A creamy, golden-brown casserole featuring thinly sliced potatoes layered with tender leeks and melted Irish cheddar, baked until bubbling and crisp. This irish-inspired vegetarian ready in about 70 minutes pairs potatoes, leeks, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and thinly sliced potatoes
- 1 large, white and light green parts only, thinly sliced leeks
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 cup, shredded Irish cheddar cheese
- 1/4 cup, grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 9x9 inch baking dish.
- Step 2: In a large bowl, combine 2 large peeled and thinly sliced potatoes, 1 large thinly sliced leek, 1/2 cup heavy cream, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg, stirring until evenly coated.
- Step 3: Transfer the mixture to the buttered dish, spreading it into an even layer. Sprinkle 1 cup shredded Irish cheddar cheese and 1/4 cup grated Parmesan cheese over the top.
- Step 4: Bake for 45-50 minutes, or until the cheese is golden brown and the potatoes are tender when pierced with a fork.
Frequently asked questions
How long does Leek and Cheddar Potato Gratin take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leek and Cheddar Potato Gratin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.
Can I substitute ingredients in Leek and Cheddar Potato Gratin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leek and Cheddar Potato Gratin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Leek and Cheddar Potato Gratin vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
