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Garlic potatoes and leeks

Name: Garlic potatoes and leeks
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 50g butter, plus extra for greasing; 300g (about 2) leeks, thinly sliced; 3 garlic cloves, crushed; 4 sprigs of fresh thyme, leaves picked and roughly chopped; 1kg potatoes, sliced 0.5cm thick; 350ml single cream

Published: 30 Sep 11
Updated: 18 Mar 24

This side dish recipe is made with layers of potatoes and leeks in a creamy, herb infused sauce. British comfort food at its best.

Easy
October 2011

Test kitchen approved

Serves 6
15 minutes to make, 1 hour 5 minutes to cook

This side dish recipe is made with layers of potatoes and leeks in a creamy, herb infused sauce. British comfort food at its best.

Nutrition: per serving

Calories: 320kcals
Fat: 19.2g (11.8g saturated)
Protein: 5.8g
Carbohydrates: 30.7g (4.3g sugars)
Fibre: 4.4g
Salt: 0.2g

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Ingredients

50g butter, plus extra for greasing
300g (about 2) leeks, thinly sliced
3 garlic cloves, crushed
4 sprigs of fresh thyme, leaves picked and roughly chopped
1kg potatoes, sliced 0.5cm thick
350ml single cream

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Melt the butter in a pan, then add the leeks, garlic and most of the thyme. Cover with a disc of baking paper cut to the size of the pan, then put the lid on and cook over a low heat for 5 minutes until just soft.
Meanwhile, cook the potatoes in a pot of boiling water for 3 minutes, then drain. Lightly butter a large (about 1.6 litre) gratin dish, then add a layer of overlapping potato slices.
Season the potatoes and cover with the leeks and all the juices, then add the final layer of potato slices and season again. Pour over the cream and bake in the oven for 50-60 minutes or until bubbling and golden brown on top. Serve scattered with the remaining thyme.

Recipe from October 2011 Issue

Nutrition

Nutrition: per serving

Calories: 320kcals
Fat: 19.2g (11.8g saturated)
Protein: 5.8g
Carbohydrates: 30.7g (4.3g sugars)
Fibre: 4.4g
Salt: 0.2g

delicious. tips

Once cool, wrap the cooked gratin tightly in cling film, then foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 30 minutes or until piping hot.