Potato and Leek Gratin

This beautifully creamy, tasty potato dish goes very well with most of my main courses.


  • 450 g (1 lb) leeks
  • 2 onions, sliced
  • 25 g (1 oz) unsalted butter
  • 600 ml (1 pint) double cream
  • 450 g (1 lb) potatoes, peeled and thinly sliced
  • 1 small garlic clove, crushed
  • Salt and freshly ground white pepper
  • freshly grated nutmeg
  • 50 g (2 oz) Cheddar, grated (optional)


Pre-heat the oven to 180°C/350°F/gas 4 and grease a shallow ovenproof gratin dish.

Cut the leeks diagonally into 5 mm (¼ in) slices and blanch in boiling water for 30 seconds. Drain, rinse under cold water, drain again and pat dry.

Cook the onions in the butter for 2–3 minutes until softened.

Pour the cream over the sliced potatoes in a pan. Add the garlic and season with salt, pepper and nutmeg. Bring to the boil then stir in the leeks and onions. Pour the mixture into the prepared dish to a depth of 4 cm ( in., covering with all the cream. Place the dish into a roasting tray filled with very hot water and bake in the pre-heated oven for 1 hour until the potatoes are cooked through and golden brown on top. To check the potatoes during cooking, just pierce with a small vegetable knife. When it goes through easily you will know they are cooked.

Remove the dish from the hot water. As a finish you can top with the grated Cheddar and glaze under a hot grill until golden brown.