You will be surprise to see how easy it is to make a gratin dauphinois with leeks. An original gratin dauphinois recipe does not have any cheese. I know it is hard to believe since you see so many recipes using lots of cheese. I was happy to find out that I didn’t need the extra calories in order to get a “true gratin”.
Gratin dauphinois is a classic southern French recipe that is essentially baked potatoes in milk and cream with some seasoning. I like having this recipe in my repertoire because it is very easy to make, and I often have these ingredients in my pantry. This recipe has saved me so many times!
I have added one leek because I really like it when paired with potatoes. It adds more flavour to the potatoes and you get more than just the potatoes when taking a bite.
What type of equipment do I need to make a gratin dauphinois?
I used a mandolin to slice my potatoes and my leek. However, if you have great knife skills, you can slice the potatoes by hand. In any cases, the slices need to be thin to cook properly.
I also used a saucepan that was oven safe. However, you can always cook first on the stove then put your potatoes in any baking dish.
What type of potato should I use for this recipe?
You should use baking potatoes for the ultimate creaminess result. Although I have used Yukon gold potatoes and have also had great result.
How to make an original gratin dauphinois with leeks?
Preheat oven at 375 F.
Peel the potatoes and keep them immersed in salted water to prevent them from changing colour
Slice the potatoes thinly with a mandolin.
In a saucepan on medium heat, cook the leek until it is wilt but still have its bright colours. Put it aside.
Pour the milk and heavy cream into a large oven-safe saucepan. Carefully lay the potatoes slices in the pan. Add the salt, nutmeg, and pepper on top. The liquid shouldn’t cover the potatoes. Boil it 8 min on medium high heat. This process helps release the starch from the potatoes.
After 8 min, remove the saucepan from the stove and sprinkle the potatoes with gruyere cheese.
Place the pan in the oven for 30 min.
The top layer should get brownish, and the cream and milk should become very thick and stick to the potatoes.
Take it out of the oven and let it cool down for 5-10 min before serving it.
You can serve it with a salad on the side and some grilled meat.
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How to make a gratin dauphinois with leeks
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
- Yield: 4 1x
- Category: lunch, dinner
- Method: baking
- Cuisine: European
Description
A gratin can be served with a meat to the side and salad.
Ingredients
- 4 potatoes
- 1 leek (chopped)
- ½ cup of heavy whipping cream
- ½ cup of milk
- 1/3 cup of olive oil
- ½ tsp of nutmeg
- ½ tsp of pepper
- ½ tsp of salt
- 2 Tbsp of grated gruyere cheese (optional)
Instructions
- Preheat oven at 375 F.
- Peel the potatoes and keep them immersed in salted water to prevent them from changing colour
- Slice the potatoes thinly with a mandolin.
- In a saucepan on medium heat, cook the leek until it is wilt but still have its bright colours. Put it aside.
- Pour the milk and heavy cream into a large oven-safe saucepan. Carefully lay the potatoes slices in the pan. Add the salt, nutmeg, and pepper on top. The liquid shouldn’t cover the potatoes. Boil it 8 min on medium high heat. This process helps release the starch from the potatoes.
- After 8 min, remove the saucepan from the stove and sprinkle the potatoes with gruyere cheese.
- Place the pan in the oven for 30 min.
- The top layer should get brownish, and the cream and milk should become very thick and stick to the potatoes.
- Take it out of the oven and let it cool down for 5-10 min before serving it.
- You can serve it with a salad on the side and some grilled meat.
Oh my! How delicious does this look! Would make the perfect side dish for any dinner. I love leek but I don’t use it enough so this is perfect. Love your mandoline too by the way. I like how it’s got the legs!
Thank you very much!
My children absolutely loved this dish! It was sooo tasty and instructions are so easy to follow. My 11 year old now wants to make it by herself!
That makes me so happy! Thank you!
I live in France and I have never seen a recipe de dauphinois that’s so easy. You made me think, seriously even someone without an oven can make your recipe. Kudos.
Thank you so much! 🙂
Lovely recipe!
Thanks!
Made this last night for the perfect side dish with a midweek roast and it went down a treat with the family, they throughly enjoyed it 🙂
Thank you so much for sharing!!!
Thank you so much!
These look delicious and perfect side dish
Thank you!