Seasonal local food recipe No.376 – Creamy leek, potato and cheese gratin


This easy and very satisfying vegetarian gratin, good at lunchtime, is adapted from two recipes in Delicious magazine – one for a pastry-encased pie, the other for a pastry-based tart.

Serves: 4

Preparation time: 15 minutes
Cooking time: 30 minutes

400g leeks
3 large potatoes, thinly sliced
3 large eggs
1 garlic clove, finely chopped
2 tbsp creme fraiche
1 tbsp grainy mustard
100g Gruyere cheese (you could use Cheddar)
Small bunch of chives or parsley, finely chopped

Preheat the oven to 190C/fan 170C/Gas Mark 5. Meanwhile boil the potatoes for 3-4 minutes until beginning to soften. Drain and set aside. Clean the leeks, halve them lengthwise and chop into large pieces. Leave them whole if they’re small, slim ones. Steam or boil for three minutes, then drain and pat dry.

Beat the eggs with the creme fraiche, cheese and garlic, then stir in the chives or parsley. Layer the potatoes in a greased gratin dish, arrange the leeks on top and pour over the egg mixture. Bake for 25 minutes until the filling has set and the top is golden.. Leave to rest for 10 minutes before serving.

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