Easy Japanese Recipes

Potato-Leek Gratin

Potato-Leek Gratin Recipe | JustOneCookbook.com Last week I made Potato & Leek Soup and my whole family enjoyed it.  It was my first time using leeks as an ingredient and I was wondering what to do with the leftover leeks.  Maybe the same soup again?

Then my fellow blogger, Shannon from Living with Umami told me she was going to cook Potato-Leek Gratin.  What, did she say gratin??  I LOVE gratin dish.  It’s one of my favorites since childhood.  There is no way I will pass on making this dish.

Shannon is my new cool foodie friend and she is genuinely nice.  Since I joined FoodBuzz (a food blog community) last month I’ve met many nice wonderful food bloggers like her.  Shannon made the gratin and shared the recipe on her blog.  On the same night I also cooked her yummy gratin!  It was so good!

Some of you already know I love potatoes but that’s not only the reason.  My husband who is not into potatoes also loved the dish.  I guess it all just depends on how you prepare the ingredient.  Enjoy!

Potato-Leek Gratin
 
Prep time
Cook time
 
Serves: Serves 4-5
Ingredients
  • 3 Tbsp. unsalted butter
  • 2 stalks of leeks
  • 1 tsp. salt
  • ¼ tsp. fresh/dried thyme
  • Freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cups Parmigiano-Reggiano cheese, grated
  • 2 cups Mexican style cheese
  • 3 russet potatoes (1.5 lbs)
  • Chopped green onions for garnish
  • 1 Tbsp. Panko
Instructions
  1. Rinse the leeks and cut in half lengthwise. Chop into 1” pieces.
  2. Carefully wash the leeks again in running water.
  3. Butter a baking dish.
  4. In a large skillet, heat the rest of butter on medium high heat and add leek.
  5. Cover and let simmer for 20 minutes. Stir occasionally and cook until leeks are soft.
  6. Meanwhile, peel and slice the potatoes into ¼” pieces.
  7. Soak in water until you are ready to use them (prevent from changing color).
  8. When leeks are soft, add thyme, salt, pepper, and heavy whipping cream. Simmer another 5 minutes until the sauce gets thickened.
  9. Preheat an oven to 400F. Divide the potato, leek mixture, and each cheese according to your baking dish size. I divided them in half as this baking dish is a shallow one.
  10. Layer one portion of potatoes in the baking dish.
  11. Then layer one portion of leek mixture.
  12. Layer one portion of each cheese. Repeat for each layer.
  13. Sprinkle Panko and green onion on top.
  14. Cover with the aluminum foil and bake for 45 minutes. To check whether the dish is done, test by inserting a skewer through the foil. If the skewer is able to go through the potato smoothly then it’s ready. Remove the cover and change oven setting to broil. Broil for 2-3 minutes until golden brown on top. Be careful not to broil for too long since you don’t want to burned the dish.
  15. Remove from the oven and let it sit another 15 minutes before it’s ready to serve.

Source: adapted from Living with Umami

The recipe was featured on:

Certified Yummly Recipes on Yummly.com

Enjoy!

Potato-Leek Gratin 9

Leave a Comment


5 + = nine

  • shannon April 1, 2011, 10:00 am

    Yours looks really good. I’m coming over to your house next time! The last picture is my favorite!

    Reply
    • Nami April 1, 2011, 10:37 am

      I’m sure it tastes even better with Idaho potatoes! Thanks for the recipe!

      Reply
      • Nami April 1, 2011, 10:40 am

        And I just made the last picture bigger for you. LOL. I have to make it even more attractive…

        Reply
  • Mika April 1, 2011, 11:31 am

    Looks Yummy!!! You really should add one more service “I will be your place to cook for you!” I will be ordering this service every Friday ; ) Friday used to be eating out day, but with 2 crazy preschoolers this is not an option any more…

    Reply
    • Nami April 1, 2011, 3:38 pm

      Thanks for your compliment Mika-san! I know I’m handful too!

      Reply
  • Dee April 1, 2011, 1:58 pm

    This looks like a really good dish. My family would enjoy it too! Great pictures :)

    Reply
    • Nami April 1, 2011, 3:39 pm

      Thanks Dee!

      Reply
  • sonia April 1, 2011, 2:56 pm

    wow, the potato soup is looking so warm and comforting. A perfect bowl to relish after a hectic day. Loved your pictures too Nami !

    Reply
    • Nami April 1, 2011, 3:39 pm

      Thank you Sonia!

      Reply
  • kat April 1, 2011, 4:18 pm

    yummy, I’ve always made gratin with macaroni, next time I should try potatoes.

    Reply
    • Nami April 1, 2011, 5:22 pm

      Yeah in Japan, that’s most famous – macaroni gratin. I always wondered why in the US people use macaroni for mainly mac and cheese… not gratin. Hm…

      Reply
  • Christine's Pantry April 1, 2011, 5:51 pm

    Hi,

    Sounds good! I am going to have to try this. Have a great weekend!

    Christine

    Reply
    • Nami April 2, 2011, 12:31 am

      Thanks Christine! Hope you have a great weekend too!

      Reply
  • Sandra April 1, 2011, 5:54 pm

    Hey Nami, I like what you’re cooking!

    Reply
    • Nami April 2, 2011, 12:32 am

      Thanks Sandra!

      Reply
  • Biren @ Roti n Rice April 1, 2011, 6:37 pm

    Nami, this looks and sounds really good. I will have to make this soon as we all love leeks and potatoes. A wonderful side dish!

    Reply
    • Nami April 2, 2011, 12:36 am

      Thanks Biren! I need to make YOUR roti! Seriously… is it hard to make? My kids love roti and we always fight for the last piece (even tiny part). I need a teacher here who teach me step by step. ;-)

      Reply
  • Pat April 1, 2011, 6:37 pm

    Just found your blog and so glad I did! I can’t wait to read more about you and see additional recipes. I know I’m going to love them. I signed up to receive emails.

    Stop by and say hi when you can!
    Pat

    Reply
    • Nami April 2, 2011, 12:51 am

      Hi Pat! Thanks for finding me. :-) I’m on my way to your site now!

      Reply
  • Sandra's Easy Cooking April 1, 2011, 7:09 pm

    Nami this is fantastic..your photos look like from the magazine and this dish sounds phenomenal! Will try this for sure..amazing idea!!!!

    Reply
    • Nami April 2, 2011, 12:56 am

      Thanks Sandra! I always wonder what you are cooking! Looking forward to your new recipe!

      Reply
  • Firefly April 1, 2011, 10:36 pm

    It looks so delicious and yummy! I don’t buy leeks that often, but I’ll get them in the store next time to try this :)

    Reply
    • Nami April 2, 2011, 12:59 am

      Thanks Suzana! I’m little more comfortable buying leeks now but I have to research what else I can make with them. :-) Btw thanks for the feedback on facebook. I LOVE it!!!!

      Reply
  • Beth Michelle April 2, 2011, 1:34 am

    I love potato leek soup, so this sounds just awesome! And, I think I have everything I need in the house to make this….:)

    Reply
    • Nami April 2, 2011, 1:46 am

      That’s great. I didn’t know leeks are that common ingredients until I posted the soup recipe. I should check other leek recipes. It’s a great ingredient!

      Reply
  • Happy When Not Hungry April 2, 2011, 6:30 pm

    This looks delicious! Love the leek and potato combo. Your photo is beautiful too!

    Reply
    • Nami April 2, 2011, 8:06 pm

      Thanks Kara!

      Reply
  • Gourmantine April 3, 2011, 2:05 pm

    This looks so yummy, makes me hungry! I love having leeks as a starter-snack with simple vinaigrette, brings out a whole new flavor in them :)

    Reply
    • Nami April 4, 2011, 1:19 am

      Hi Gourmantine! How did the photo shooting go? Leeks with vinaigrette as an appetizer. Sounds very refreshing and healthy!

      Reply
      • Gourmantine April 4, 2011, 1:25 am

        The cooking + shooting went very well with only minor damages (mostly for the waistline. Lots of salads and sweets, I’m going to be posting them over the next month :)

        Reply
        • Nami April 4, 2011, 1:31 am

          I’m so excited!!!! I can’t wait to see the final product. :D Rest well now. :-)

          Reply
  • Chris's Gourmet Fashion April 3, 2011, 10:44 pm

    l love leeks and potatoes and use the combination in a number of dishes. Your gratin looks just lovely – I’m sure it must have tasted really good.

    Reply
    • Nami April 4, 2011, 1:23 am

      Thanks Chris! Now that I discovered leeks, I hope to try out new recipes using leeks. :-)

      Reply
  • Luke @ WellJourn April 4, 2011, 10:21 am

    Looks delicious!

    Reply
    • Nami April 4, 2011, 11:10 am

      Thank you Luke!

      Reply
  • Alice April 13, 2011, 7:51 pm

    This looks amazing! I love gratins too, and leeks are one of my favorite veggies!

    Reply
    • Nami April 14, 2011, 1:01 am

      Thank you Alice. Yes leeks are great and they became my favorite veggie too!

      Reply
  • Mikaela Cowles April 14, 2011, 5:47 pm

    I’m always looking for new versions of gratin. This looks fabulous.

    Reply
    • Nami April 15, 2011, 1:09 am

      Hi Mikaela! Thanks I hope you like this gratin!

      Reply
  • Katrina May 13, 2011, 11:46 am

    This looks lovely!

    Reply
    • Nami May 15, 2011, 8:54 pm

      Thank you Katrina for stopping by and leaving a comment!

      Reply
  • Ayesha Jameel May 14, 2011, 8:12 am

    This looks so damn tempting! First time here but will be visiting often now :)
    http://kitchensojourn.blogspot.com

    Reply
    • Nami May 15, 2011, 9:06 pm

      Hi Ayesha! Thanks for visiting my site. I hope you will like this gratin. :-)

      Reply
  • Jessica May 14, 2011, 9:49 pm

    Leeks and potatoes are such an awesome combination! This recipe looks great!

    Reply
    • Nami May 15, 2011, 9:09 pm

      Hi Jessica! Yes I totally agree about the nice combination. Thanks for visiting my site. :-)

      Reply
  • Nami May 15, 2011, 8:55 pm

    Hi Maria! That’s true, it’s going to be winter soon. I hope this will keep you warm. :-)

    Reply
  • Susan Stockman December 16, 2012, 10:48 am

    Can I make this ahead of time (day ahead) and bake the next day?

    Reply
    • Nami December 20, 2012, 12:59 pm

      Hi Susan! I’m very sorry for my late response. With blog updates going on and holiday, my email response has been super delayed! Hope my answer is not too late.

      Yes, you can make a day ahead. I’d prep everything previous day and assemble and bake the next day. However, you can assemble and keep in the fridge too, if you don’t have time on the day of baking. Potatoes may change color, so it should be covered by water or the sauce when you are storing.

      But I’ve never made it ahead of time, and hope it will work out! Thank you for asking!

      Reply
  • Susan Stockman December 20, 2012, 9:20 am

    Just to let you know when I’m in a hurry I use shredded hash browns

    Reply
    • Nami December 20, 2012, 1:00 pm

      Ohhh Susan, that’s a wonderful idea! Thanks for sharing with us! :)

      Reply
  • Chung-Ah Rhee | Damn Delicious January 12, 2014, 1:16 am

    Oh man, it’s 1AM and I just want to stuff my face with this!

    Reply