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
Description
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.
Ingredients
Instructions
- 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.
- Prep Ahead: You can prepare the gratin up to 8 hours in advance, so it’s perfect for busy days or entertaining.
- 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.
Mary Berry Leek and Potato Gratin