Jamie Oliver Leek and Potato Gratin Recipe

Jamie Oliver Leek and Potato Gratin is a wonderfully comforting dish, layering tender potatoes and sweet, subtly flavored leeks under a bubbling, golden cheese crust. This gratin combines the earthy taste of potatoes with the mild onion-like essence of leeks, all enveloped in a creamy, cheesy sauce. It’s a perfect side dish or a vegetarian main course that brings warmth and satisfaction to any table.

In this article, I will show you how to make this leek and potato gratin recipe step by step, with tips and tricks to make it even better. You will also learn some interesting facts about leeks and potatoes, and why they are good for you.

Let’s get started!

What is Jamie Oliver Leek and Potato Gratin Recipe?

Jamie Oliver Leek and Potato Gratin is a dish made with layers of sliced potatoes, leeks, cheese sauce, and grated cheese, baked in the oven until golden and bubbly. It’s a simple but delicious dish that can be enjoyed as a main course or a side dish. It’s also a great way to use up any leftover potatoes or leeks you have in your fridge.

This gratin serves 4-6 people and is easy to make in about an hour, making it great for a tasty and filling meal.

 

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Why You Love this Recipe

This gratin brings comfort to the table with its delightful combination of textures and flavors.

Here’s why it’s sure to become a favorite:

• Effortless to Prepare: With just a few ingredients and easy-to-follow steps, this dish is both simple and quick to make.
• Cheesy Comfort: The creamy cheese sauce perfectly complements the soft potatoes and leeks, offering a comforting treat on any day.
• Customizable: Adapt the recipe to your liking with various cheeses, herbs, or spices, making it a versatile dish for different tastes.
• Healthful Benefits: Packed with essential nutrients from leeks and potatoes, it’s a tasty way to enjoy your vitamins and fiber.

Ingredients Needed to Make leek and potato gratin by Jamie Oliver

Here are the ingredients you will need:

• 1 kg of potatoes, peeled and thinly sliced
• 4 leeks, trimmed and sliced
• 4 cloves of garlic, peeled and finely chopped
• 50 g of butter
• 50 g of plain flour
• 600 ml of milk
• 100 g of cheddar cheese, grated
• Salt and pepper, to taste
• A pinch of nutmeg, optional
• A handful of fresh parsley, chopped, optional

Instructions to Make Jamie Oliver Leek and Potato Gratin

Follow these steps to make this recipe:

Step 1: Preheat the oven and prepare the baking dish

First, preheat your oven to 180°C/160°C fan/gas 4. Then, grease a 25 x 30 cm baking dish with some butter or cooking spray. Set it aside for later.

Step 2: Cook the potatoes and leeks

Next, bring a large pot of salted water to a boil. Add the sliced potatoes and cook them for about 15 minutes, or until they are tender but not falling apart. Drain them and set them aside. In the same pot, add some more water and bring it to a boil. Add the sliced leeks and cook them for about 10 minutes, or until they are soft and bright green. Drain them and set them aside as well.

Step 3: Make the cheese sauce

Now, it’s time to make the cheese sauce. In a medium saucepan over low-medium heat, melt the butter. Add the garlic and cook for a few minutes, stirring occasionally, until fragrant. Then, add the flour and whisk well to form a smooth paste. Gradually add the milk, whisking constantly, until you have a smooth and creamy sauce. Bring it to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until thickened. Season with salt, pepper, and nutmeg, if using. Then, stir in half of the grated cheese and mix well.

Step 4: Assemble the gratin

Finally, it’s time to assemble the gratin. In the prepared baking dish, layer half of the potatoes, overlapping them slightly. Sprinkle some salt and pepper over them. Then, spread half of the leeks over the potatoes. Pour half of the cheese sauce over the leeks, spreading it evenly. Repeat with the remaining potatoes, leeks, and cheese sauce. Sprinkle the rest of the grated cheese on top.

Step 5: Bake and serve

Bake the gratin in the preheated oven for about 25 minutes, or until golden and bubbly. Let it rest for 10 minutes before serving. Garnish with some chopped parsley, if desired. Enjoy your leek and potato gratin by Jamie Oliver with some salad, bread, or meat of your choice.

What Do I Serve With Jamie Oliver Leek and Potato Gratin?

Pro Tips to Make Perfect Jamie Oliver Leek and Potato Gratin

Elevate your gratin to gourmet quality with these expert suggestions:

• Precision Slicing: Use a mandoline or food processor for uniform, thin potato slices, ensuring even cooking throughout.
• Starch Reduction: Rinse potato slices in cold water to remove excess starch, preventing a gluey texture.
• Leek Preparation: After boiling, thoroughly drain and gently squeeze leeks to remove extra moisture, ensuring a creamy, not watery, gratin.
• Layer Seasoning: Enhance flavors by seasoning each layer with salt and pepper, building depth with every bite.
• Aromatic Touch: Introduce nutmeg to the cheese sauce for a subtle warmth and flavor complexity.
• Cheese Selection: Opt for sharp cheddar or a blend of cheeses for a richer, more dynamic taste and creamy texture.
• Finish with a Broil: Briefly broil the gratin at the end for a beautifully crispy and golden top layer.

Variations of Jamie Oliver Leek and Potato Gratin

How do I store Jamie Oliver Leek and Potato Gratin Leftovers?

To store Jamie Oliver Leek and Potato Gratin leftovers, follow these steps:

Step 1: Let the gratin cool completely

Before storing the gratin, let it cool completely at room temperature. This will prevent the growth of bacteria and the formation of condensation.

Step 2: Transfer the gratin to an airtight container or a freezer bag

To store the gratin, transfer it to an airtight container or a freezer bag, and seal it well. You can also cut the gratin into individual portions, and store them separately, for easier reheating.

Step 3: Refrigerate or freeze the gratin

To refrigerate the gratin, store it in the fridge for up to 3 days. To freeze the gratin, store it in the freezer for up to 3 months. Label the container or the bag with the date, so you know when to use it.

How do I reheat Jamie Oliver Leek and Potato Gratin Leftovers?

To reheat Jamie Oliver Leek and Potato Gratin leftovers, follow these steps:

Step 1: Thaw the gratin if frozen

If you freeze the gratin, thaw it in the fridge overnight, or in the microwave for a few minutes, until it’s soft enough to cut.

Step 2: Preheat the oven and prepare a baking dish

Preheat your oven to 180°C/160°C fan/gas 4. Grease a baking dish with some butter or cooking spray, and transfer the gratin to the dish. If the gratin is too dry, you can add some milk, cream, or cheese sauce, to moisten it.

Step 3: Bake and serve

Bake the gratin in the preheated oven for about 15 to 20 minutes, or until heated through and bubbly. If you want, you can sprinkle some more cheese on top, and broil it for a few minutes, to make it more crispy and golden. Serve the gratin hot, with your favorite dishes.

Nutrition value per serving (based on 6 servings):

• Calories: 320 kcal
• Fat: 19.2 g (11.8 g saturated)
• Protein: 5.8 g
• Carbs: 30.7 g (4.3 g sugars)
• Fiber: 4.4 g
• Salt: 0.2 g

FAQs

Can I prepare Jamie Oliver’s Leek and Potato Gratin in advance?

Yes, you can assemble the gratin a day ahead and store it covered in the refrigerator. When you’re ready to serve, bake it as instructed, adding a bit more time if it’s going straight from the fridge to the oven. This makes it convenient for planning and reduces last-minute preparation stress.

What are the best potatoes to use for this gratin recipe?

For Jamie Oliver’s Leek and Potato Gratin, starchy or floury potatoes such as Russet, Yukon Gold, or King Edward are ideal. They have the right texture that becomes soft and creamy when baked, absorbing the flavors of the cheese and cream beautifully.

What’s the difference between a gratin and a casserole?

A gratin is a type of casserole that has a crispy and cheesy topping, usually made with breadcrumbs, cheese, or both. A casserole is a more general term for any baked dish that has a sauce and a filling, which can be meat, vegetables, pasta, rice, or anything else.

How do I clean the leeks and slice the potatoes for this recipe?

To clean the leeks, slice them down to the root, then rotate them and slice them again, to make 4 even sections. Rinse them under cold water to remove any dirt or grit. To slice the potatoes, use a mandoline or a food processor to cut them into thin and even slices, about 0.5 cm thick. Rinse them in cold water to remove some of the starch, which can make the gratin too gluey.

Can I add other vegetables to this gratin recipe?

Absolutely! While the classic leek and potato pairing is delightful, you can add other vegetables such as sliced mushrooms, spinach, or diced bell peppers for extra flavor and nutrition. Just make sure to cook or sauté them beforehand to remove excess moisture and concentrate the flavors. This variation can add a delightful twist to the traditional recipe.

Final Words

I hope you enjoyed this article and learned how to make this leek and potato gratin recipe by Jamie Oliver.

It’s a simple but delicious dish that you can make with just a few ingredients and minimal effort. It’s perfect for a cozy dinner or a side dish for a special occasion. It’s also very nutritious and has many health benefits, thanks to the leeks and potatoes. If you try this recipe, let me know how it turned out in the comments below. And don’t forget to share this article with your friends and family who love cheesy, creamy, and comforting dishes.

Thank you for reading and happy cooking!

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