Gratin of potatoes and leeks with garlic and thyme
- October 2011
- Serves 4-6
- Takes 15 minutes to make, 1 hour 5 minutes to cook
Rachel Allen’s potato gratin, made with butter and cream, is an indulgent side dish recipe.
- Vegetarian recipes
- 19.2g (11.8g saturated)
- 30.7g (4.3g sugars)
For six servings
To freeze: 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.
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