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Leek and Potato Gratin
Total time
50 min
$ $ $


Absolutely perfect for any cold winter evening. Who said side dishes can't be main courses?!


Serves 5


Step 1
Preheat your oven to 180 degrees Celsius. Cut the potatoes into 1 inch cubes keeping the skin on. Bring them to the boil and then cover and simmer for 8-10 minutes to soften. Once they are soft, using a fork or knife to test, let them steam dry for 10 minutes in their pan without the water and a tea towel on top
Step 2
Using around 1 leek per person, chop the leeks lengthways and then roughly slice horizontally into small pieces. Finely chop the shallots and garlic
Step 3
Sauté (fry) the shallots in olive oil for 1 minute and then add in butter garlic and leek. Fry for 5-10 minutes to soften
Step 4
Add chicken or vegetable stock to the pan alongside nutmeg, cinnamon, smoked paprika, salt and pepper
Step 5
When the stock has reduced by half, add the spinach a handful at a time until it is all wilted. Then add the potatoes
Step 6
Add the crème fraiche and continue to cook for 1 minute and add the mixture into an oven-proof dish
Step 7
Mix the breadcrumbs, parmesan, and olive oil mixture and spread evenly over the top of the mixture. Put into the oven for 10-15 minutes
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