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Gratin dauphinois with leeks on white plate

How to make a gratin dauphinois with leeks

  • Author: Magali Mutombo
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 min
  • Yield: 4 1x
  • Category: lunch, dinner
  • Method: baking
  • Cuisine: European


A gratin can be served with a meat to the side and salad.


  • 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)


  1. Preheat oven at 375 F.
  2. Peel the potatoes and keep them immersed in salted water to prevent them from changing colour
  3. Slice the potatoes thinly with a mandolin.
  4. In a saucepan on medium heat, cook the leek until it is wilt but still have its bright colours. Put it aside.
  5. 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.
  6. After 8 min, remove the saucepan from the stove and sprinkle the potatoes with gruyere cheese.
  7. Place the pan in the oven for 30 min.
  8. The top layer should get brownish, and the cream and milk should become very thick and stick to the potatoes. 
  9. Take it out of the oven and let it cool down for 5-10 min before serving it.
  10. You can serve it with a salad on the side and some grilled meat.

Keywords: gratin, leeks