Leek, Potato & Wild Garlic Gratin
Leek, Potato & Wild Garlic Gratin
Ingredients
- 3 leeks, thinly sliced into rounds
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 750 g potatoes, peeled and thinly sliced (about 2 mm thick)
- 500 ml double cream, or full-fat milk/dairy alternative
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 75 g hard cheese, grated (e.g., Parmesan or Pecorino)
- 50 g wild garlic leaves
- 2 tablespoons olive oil, for wild garlic paste
- 50 g hard cheese, extra, grated, for topping
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Heat 2 tablespoons of olive oil in a deep pot or large pan over medium heat. Add the thinly sliced leeks and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 3
Add the fresh thyme sprigs to the sautéed leeks and stir to combine.
⏱️ 1 min
- 4
Add the thinly sliced potatoes to the pot with the leeks. Pour in the double cream (or milk/dairy alternative). Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Stir well to ensure all ingredients are combined and coated.
⏱️ 5 min
- 5
Sprinkle 75 grams of grated hard cheese over the leek and potato mixture in the pot. Stir again to incorporate the cheese evenly.
⏱️ 2 min
- 6
Prepare the wild garlic paste: Place the wild garlic leaves and 2 tablespoons of olive oil into a blender or food processor. Blend until a smooth, vibrant green paste is formed. If too thick, add a tiny splash more olive oil.
⏱️ 5 min
- 7
Pour the wild garlic paste into the pot with the leek, potato, and cream mixture. Stir vigorously until all the ingredients are evenly coated with the green wild garlic paste.
⏱️ 3 min
- 8
Transfer the entire mixture from the pot into a round, oven-safe baking dish (approximately 20-22 cm diameter). Ensure the mixture is evenly spread in the dish.
⏱️ 2 min
- 9
Generously sprinkle the remaining 50 grams of grated hard cheese over the top surface of the gratin in the baking dish.
⏱️ 1 min
- 10
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a knife. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 60 min•🌡️ 180
- 11
Remove from the oven and let rest for 5-10 minutes before serving. This allows the gratin to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Leek, Potato & Wild Garlic Gratin
- 3 leeks, thinly sliced into rounds
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 750 g potatoes, peeled and thinly sliced (about 2 mm thick)
- 500 ml double cream, or full-fat milk/dairy alternative
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 75 g hard cheese, grated (e.g., Parmesan or Pecorino)
- 50 g wild garlic leaves
- 2 tablespoons olive oil, for wild garlic paste
- 50 g hard cheese, extra, grated, for topping
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Heat 2 tablespoons of olive oil in a deep pot or large pan over medium heat. Add the thinly sliced leeks and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 3
Add the fresh thyme sprigs to the sautéed leeks and stir to combine.
⏱️ 1 min - 4
Add the thinly sliced potatoes to the pot with the leeks. Pour in the double cream (or milk/dairy alternative). Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Stir well to ensure all ingredients are combined and coated.
⏱️ 5 min - 5
Sprinkle 75 grams of grated hard cheese over the leek and potato mixture in the pot. Stir again to incorporate the cheese evenly.
⏱️ 2 min - 6
Prepare the wild garlic paste: Place the wild garlic leaves and 2 tablespoons of olive oil into a blender or food processor. Blend until a smooth, vibrant green paste is formed. If too thick, add a tiny splash more olive oil.
⏱️ 5 min - 7
Pour the wild garlic paste into the pot with the leek, potato, and cream mixture. Stir vigorously until all the ingredients are evenly coated with the green wild garlic paste.
⏱️ 3 min - 8
Transfer the entire mixture from the pot into a round, oven-safe baking dish (approximately 20-22 cm diameter). Ensure the mixture is evenly spread in the dish.
⏱️ 2 min - 9
Generously sprinkle the remaining 50 grams of grated hard cheese over the top surface of the gratin in the baking dish.
⏱️ 1 min - 10
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a knife. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 60 min•🌡️ 180 - 11
Remove from the oven and let rest for 5-10 minutes before serving. This allows the gratin to set slightly.
⏱️ 10 min