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Creamy Leek and Potato Gratin with Jersey Milk
A comforting and flavorful gratin featuring sweet leeks, creamy potatoes, and rich Jersey milk.
Prep Time
20 minutes
Total Time
1 hour 5 minutes
Calories
585 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.79/serving
Ingredients
Servings
6
3mediumLeeks(Well washed and thinly sliced (white and light green parts only))
£1.50
2lbsPotatoes(Yukon Gold or similar, peeled and thinly sliced (about 1/8 inch thick))
£1.00
3clovesGarlic(Minced)
£0.20
3cupsJersey Milk(Whole milk preferred for richness)
£1.80
0.5cupHeavy Cream(Optional, for extra richness)
£1.20
4tablespoonsButter(Divided)
£0.60
1cupGruyere Cheese(Grated)
£3.50
0.3teaspoonNutmeg(Freshly grated)
£0.10
1tablespoonFresh Thyme(Chopped, optional)
£0.75
1teaspoonSalt(Or to taste)
£0.01
0.5teaspoonBlack Pepper(Freshly ground, or to taste)
£0.05
Total Cost
£10.71
£1.79 per serving
Instructions
- 1.Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with 1 tablespoon of butter.
- 2.Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3.In a saucepan, heat the Jersey milk (and heavy cream, if using) over medium heat. Add the nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
- 4.Arrange a layer of potato slices on the bottom of the prepared baking dish, overlapping slightly. Sprinkle with some of the cooked leek mixture and thyme (if using).
- 5.Repeat layers of potatoes, leeks, and thyme until all ingredients are used, finishing with a layer of potatoes.
- 6.Pour the warm milk mixture over the potatoes, ensuring that they are mostly covered. Gently press down on the potatoes to help them absorb the milk.
- 7.Sprinkle the grated Gruyere cheese evenly over the top.
- 8.Dot the top with the remaining 1 tablespoon of butter.
- 9.Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top is browning too quickly, cover loosely with foil for the last 15 minutes of baking.
- 10.Let the gratin rest for 10-15 minutes before serving.
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My Notes
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Nutrition Information
Nutrition per serving (350g)
585 kcal / 2447 kJ
Carbs
43g
17% of RDA
Fat
40g
57% of RDA
Protein
19g
38% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
12 g
13% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
25 g
125% of RDA
Chef's Tips
Use a mandoline to slice the potatoes evenly for faster and more consistent cooking.
For a richer flavor, add a bay leaf to the milk mixture while simmering and remove before pouring over the potatoes.
If you don't have Gruyere cheese, you can substitute with another good melting cheese like Emmental or Fontina.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Cooking Equipment
Oven
Stovetop
9x13 inch Baking Dish
Wine Pairings
No wine pairing suggestions available for this recipe.
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