This delicious Mary Berry Leek and Potato Gratin is a creamy, comforting dish that’s perfect for any occasion. Quick and simple to prepare, it combines tender potatoes and leeks in a rich, cheesy sauce. You can easily adjust the ingredients to suit your taste, making it a versatile and satisfying side dish.

This Leek and Potato Gratin recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

500g potatoes (peeled and cut into 3cm cubes)
2 large leeks (trimmed and thickly sliced)
30g butter (plus extra for greasing)
30g plain flour
500ml hot milk
2 tsp Dijon mustard
75g Gruyère (grated)
75g mature Cheddar (grated)

How To Make Leek and Potato Gratin

Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a 1.75-litre ovenproof dish.
Cook the potatoes and leeks: Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes. Add the leeks and cook for another 5 minutes. Drain well, refresh under cold water, and drain again.
Make the sauce: Melt the butter in a large saucepan over medium heat. Stir in the flour for a few seconds. Gradually pour in the hot milk, whisking until the sauce is smooth and thickened. Season with salt and pepper, then stir in the mustard and one-third of the Gruyère and Cheddar cheeses.
Combine potatoes, leeks, and sauce: Add the boiled potatoes and leeks to the sauce, stirring to coat them evenly.
Assemble the gratin: Spoon the mixture into the prepared dish and sprinkle with the remaining cheeses.
Bake: Bake in the preheated oven for 30–35 minutes, until bubbling and lightly golden on top.

Recipe Tips

Use Hot Milk: Always use hot milk to make the sauce smoother and prevent lumps from forming.
Don’t Overcook the Potatoes: Boil the potatoes for just 5 minutes before adding the leeks to avoid them becoming too soft in the gratin.
Grate the Cheese Fresh: Freshly grated cheese melts better and gives a smoother, creamier texture to the dish.
Layer the Cheese: Add a third of the cheese to the sauce and save the rest for the top to get a golden, cheesy crust.
Prep Ahead: You can prepare the gratin up to 8 hours in advance, so it’s perfect for busy days or entertaining.

How To Store & Reheat Leftovers

Refrigate: Transfer leftovers leek and potato gratin to an airtight container and refrigerate for up to 3 days.
Reheating: Reheat leftovers leek and potato gratin in the oven at 180°C for 15 minutes or in the microwave for 3 to 4 minutes on medium power.

Nutrition Facts

Serving Size: 1 of 6 servings

Calories: 320 kcal
Total Fat: 19.2 g
Saturated Fat: 11.8 g
Sodium: 0.2 g
Total Carbohydrate: 30.7 g
Dietary Fiber: 4.4 g
Sugars: 4.3 g

Try More Mary Berry Recipes:

Mary Berry Leek and Potato Gratin

Course: Side Dishes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

500g potatoes (peeled and cut into 3cm cubes)
2 large leeks (trimmed and thickly sliced)
30g butter (plus extra for greasing)
30g plain flour
500ml hot milk
2 tsp Dijon mustard
75g Gruyère (grated)
75g mature Cheddar (grated)

Directions

Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a 1.75-litre ovenproof dish.
Cook the potatoes and leeks: Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes. Add the leeks and cook for another 5 minutes. Drain well, refresh under cold water, and drain again.
Make the sauce: Melt the butter in a large saucepan over medium heat. Stir in the flour for a few seconds. Gradually pour in the hot milk, whisking until the sauce is smooth and thickened. Season with salt and pepper, then stir in the mustard and one-third of the Gruyère and Cheddar cheeses.
Combine potatoes, leeks, and sauce: Add the boiled potatoes and leeks to the sauce, stirring to coat them evenly.
Assemble the gratin: Spoon the mixture into the prepared dish and sprinkle with the remaining cheeses.
Bake: Bake in the preheated oven for 30–35 minutes, until bubbling and lightly golden on top.

Notes

Use Hot Milk: Always use hot milk to make the sauce smoother and prevent lumps from forming.
Don’t Overcook the Potatoes: Boil the potatoes for just 5 minutes before adding the leeks to avoid them becoming too soft in the gratin.
Grate the Cheese Fresh: Freshly grated cheese melts better and gives a smoother, creamier texture to the dish.
Layer the Cheese: Add a third of the cheese to the sauce and save the rest for the top to get a golden, cheesy crust.
Prep Ahead: You can prepare the gratin up to 8 hours in advance, so it’s perfect for busy days or entertaining.