Recipes
Vegetable
Comfort food
Gratin of potatoes and leeks with garlic and thyme

Gratin of potatoes and leeks with garlic and thyme

Name: Gratin of potatoes and leeks with garlic and thyme
Yield: Serves 4-6
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

Easy
October 2011

Easy
October 2011

Test kitchen approved

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

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

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

For six servings

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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

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.

delicious. tips

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.

Recipe By

Rachel Allen

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