• Autumn Potato and Leek Gratin

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    Prep time:
    Cook time:
    Servings: 8
    by Beverly O'Ferrall
    1 recipe
    Need a change from sweet potato casserole? Try this spectacular dish. I experimented with different gratin recipes, then create my own. Yukon Gold, sweet potatoes, leeks, and herbs pair perfectly in this classic, French dish. Your guest will be saying WOW!


    • 1-1/2 pounds Yukon Gold potatoes, cut into 1/4-inch
    • thick slices
    • 1-1/2 pounds sweet potatoes, cut into 1/4-inch
    • thick slices
    • 2 cups thinly sliced leeks, (about 2)
    • 4 cups whipping cream or heavy cream
    • 1-1/2 teaspoon salt
    • 3/4 teaspoon black pepper
    • 2 cloves garlic, minced
    • 2 thyme sprigs
    • 1 bay leaf
    • 1-1/2 cups shredded Gruyere cheese,(divided)


    1. Preheat oven to 375
    2. Place first 9 ingredients in a Dutch oven or a large, heavy saucepan. Cook over medium-high heat until cream boils. Cover, reduce heat, and simmer 10 minutes, or until ppotatoes are tender. Discard thyme and bay leaf.
    3. Spoon 1/2 of potatoe mixture into a buttered 13x9-inch baking dish. Sprinkle with 3/4 cup cheese. Top with remaining potato mixture and 3/4 cup cheese.
    4. Bake for 1 hour, or until golden brown. Let stand 10 minutes before serving.

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