Mary Berry’s Leek And Potato Gratin Recipe [GUIDE]

Mary Berry’s Leek and Potato Gratin is a comforting and rich dish that combines the natural sweetness of leeks with the earthy texture of potatoes, all enveloped in a luxurious creamy sauce. This gratin is an embodiment of simple, rustic ingredients turned into something elegant. The potatoes are sliced thinly and layered with sautéed leeks, all baked under a golden, bubbling crust of cheese and cream. The result is a creamy, savory bake that’s crispy on top and meltingly soft inside, offering a perfect balance of flavors and textures.

This dish is a classic example of Mary Berry’s approach to home-cooked meals-delicious, approachable, and full of flavor without being overly complicated. Ideal as a side dish to accompany roasted meats, or as a standalone vegetarian option, it’s a recipe that has earned its place in many home kitchens.

Mary Berry’s Leek And Potato Gratin Recipe

Ingredients Needed

To make Mary Berry’s Leek and Potato Gratin, the ingredients are quite simple and accessible, but their combination creates a truly satisfying dish. Here’s what you’ll need:

1. Potatoes – The star of the dish, providing a hearty and creamy base. Choose waxy potatoes like Maris Piper or Charlotte for a creamy texture that holds its shape well after baking.
2. Leeks – Leeks add a mild, sweet onion-like flavor that complements the potatoes. They are sautéed to soften and bring out their natural sweetness.
3. Butter – Used to sauté the leeks and enrich the overall flavor of the dish. It also helps with the golden top as the gratin bakes.
4. Garlic – A clove or two adds depth and fragrance, elevating the savory flavors of the dish.
5. Heavy Cream – The key to achieving that rich, indulgent sauce that coats the potatoes and leeks perfectly. The cream will bubble and thicken during baking, giving the gratin its signature creamy texture.
6. Milk – To balance the richness of the cream and ensure the sauce isn’t too heavy.
7. Cheese – Mary Berry typically uses cheddar, which melts beautifully and creates a crispy, golden crust. Some recipes also call for a mix of Gruyère for added depth.
8. Nutmeg – A pinch of nutmeg adds warmth and a subtle, aromatic spice that pairs wonderfully with both the leeks and the creamy sauce.
9. Salt and Pepper – For seasoning, to bring all the flavors together and balance the richness of the cream and cheese.

Equipment Needed

You’ll need a few key kitchen tools to make this gratin:

1. Ovenproof Baking Dish – This dish will hold all your ingredients while they bake, so a medium-sized ovenproof dish (like a 9×13-inch or similar) will be perfect. You want it to be deep enough for multiple layers but not too large that the dish spreads out too thinly.
2. Knife and Chopping Board – To slice the potatoes and leeks thinly. A mandolin is also a handy tool if you have one, as it ensures uniform slices for even cooking.
3. Saucepan – You’ll need a large saucepan to cook the leeks in butter, as well as to make the cream sauce. A heavy-bottomed pan helps with even heat distribution.
4. Grater – If you’re grating your cheese yourself, you’ll need a box grater or a microplane for a finer texture.
5. Colander – To rinse the leeks and remove any dirt or sand, which is crucial since leeks often harbor dirt between their layers.
6. Mixing Spoon or Spatula – For stirring the sauce and ensuring everything is evenly coated before layering the gratin.

Instructions To Make Mary Berry’s Leek And Potato Gratin

1. Prepare The Ingredients

   • Preheat your oven to 190°C (375°F) or 170°C (340°F) for fan ovens.
   • Wash and slice the potatoes into even, thin rounds (about 2-3mm thick). No need to peel them if you prefer the texture of the skins.
   • Clean the leeks thoroughly, removing any grit, and slice them into thin rounds.
   • Grate the cheese, if needed, and set aside.

2. Cook The Leeks

   • Melt a tablespoon of butter in a large saucepan over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Be careful not to brown them. Add the garlic and cook for another 1-2 minutes until fragrant. Set aside.

3. Make The Creamy Sauce

   • In a separate saucepan, melt another tablespoon of butter. Add the cream and milk, stirring to combine. Heat gently, but don’t bring it to a boil.
   • Season the mixture with salt, pepper, and a pinch of grated nutmeg. Allow it to simmer for a few minutes to thicken slightly.

4. Assemble The Gratin

   • Lightly grease your ovenproof baking dish with butter. Start by layering a third of the sliced potatoes at the bottom of the dish. Season with salt and pepper.
   • Top with a third of the sautéed leeks, followed by a drizzle of the creamy sauce. Sprinkle with some of the grated cheese.
   • Repeat this layering process twice, finishing with a layer of cheese on top for a crispy, golden crust.

5. Bake

   • Cover the dish with foil and bake in the preheated oven for about 45 minutes. After this time, remove the foil and continue baking for another 20-30 minutes until the potatoes are tender, and the top is golden and bubbling.

6. Serve

   • Let the gratin rest for 5-10 minutes before serving to allow the flavors to meld. Garnish with fresh herbs like parsley or thyme for an added touch.

Tips And Tricks

1. Slice Evenly: Consistency is key in making this gratin. Slice your potatoes and leeks evenly to ensure that everything cooks at the same rate. A mandolin can help achieve perfect, uniform slices.
2. Use Waxy Potatoes: For the best texture, go for waxy potatoes such as Charlotte, Maris Piper, or Yukon Gold. They hold their shape better than floury potatoes and create a creamier texture when baked.
3. Don’t Overcook the Leeks: Sauté the leeks until they’re soft, but avoid caramelizing them. You want them tender, but not overly brown or crispy.
4. Add Extra Cheese for More Flavor: For a more indulgent gratin, you can mix in a combination of cheeses, such as Gruyère, parmesan, or a touch of blue cheese. These will melt beautifully and add a layer of complexity to the flavor.
5. Par-Cook the Potatoes: If you prefer to speed up the process, you can par-boil the potato slices for 5 minutes before assembling. This helps to soften them and reduce overall baking time.
6. Make It Ahead: You can prepare the gratin in advance and store it in the fridge for a day or two before baking. This can actually help the flavors meld together even more.

Mary Berry’s Leek and Potato Gratin is a beautiful dish that perfectly balances richness, texture, and flavor. It’s a comforting, crowd-pleasing recipe that can be served as a hearty side or a satisfying vegetarian main. Whether you’re cooking for a cozy family dinner or a festive occasion, this gratin is sure to impress with its golden, cheesy crust and creamy interior. Plus, it’s easy to make with simple ingredients that pack a lot of flavor-just the kind of recipe Mary Berry is famous for!

Easy Recipe Variations For Mary Berry’s Leek And Potato Gratin

Mary Berry’s Leek and Potato Gratin is a classic, creamy, comforting dish that showcases the simple but delicious combination of leeks, potatoes, and cheese. While her original recipe is fantastic on its own, there are plenty of easy variations that you can experiment with to tailor the gratin to different tastes or dietary preferences.

1. Cheese Variations

   The cheese in the original recipe adds that rich, savory flavor that pairs perfectly with the creaminess of the potatoes. For a twist, try swapping the classic cheddar for other varieties. Gruyère, with its nutty and slightly sweet flavor, will lend a more sophisticated edge. Alternatively, for a sharper taste, use a blue cheese like Roquefort or Stilton, which will bring a wonderful tang to the dish. If you’re a fan of more melty cheese, mozzarella is a great option that will offer a stringy, gooey texture.

2. Adding Herbs for Depth

   While leeks and potatoes are great on their own, adding herbs can elevate the flavors significantly. A sprinkle of fresh thyme, rosemary, or sage will infuse the gratin with an earthy, fragrant aroma that complements the creaminess. You can add the herbs directly to the layers of potatoes or incorporate them into the cream sauce for added depth. Chives or parsley also work beautifully as a fresh garnish, bringing a burst of color and flavor.

3. Incorporating Bacon or Ham

   If you’re looking to make your gratin a bit heartier, adding bacon or ham is a simple and delicious way to boost the flavor. Crispy bacon bits sprinkled throughout the layers of potatoes add a savory crunch, while small chunks of ham will offer a mild saltiness that pairs wonderfully with the creamy base. For a smoky variation, you could use pancetta or even smoked sausages, bringing a whole new dimension to the dish.

4. Vegetarian Alternatives

   For a vegetarian twist, why not consider adding extra vegetables? Mushrooms can be sautéed and layered into the gratin, creating a nice contrast with the potatoes’ soft texture. Alternatively, spinach, roasted carrots, or parsnips can complement the dish beautifully, offering a natural sweetness that balances out the richness of the cream and cheese. For a bit of crunch, you could also top the gratin with crushed nuts, such as almonds or hazelnuts, which will contrast nicely with the smoothness of the potatoes.

5. Gluten-Free Version

   If you need a gluten-free version of this dish, simply make sure to use a gluten-free flour for the roux or skip it altogether and rely on the cream and cheese to thicken the sauce. For a slightly lighter texture, you can use almond flour or rice flour as a substitute. If you’re serving this with gluten-free guests in mind, ensure that all your ingredients (including cheese and cream) are confirmed to be free from gluten contamination.

6. Spicy Kick

   For those who enjoy a bit of heat in their food, adding a touch of spice to your gratin can be a delightful variation. You can incorporate a pinch of chili flakes or smoked paprika into the cream mixture for a smoky, spicy undercurrent. For more bold heat, finely chopped fresh chilies like jalapeños can be sautéed along with the leeks, giving the dish a spicy bite that contrasts well with the mildness of the potatoes and cream.

Storing Leftovers

Mary Berry’s Leek and Potato Gratin is the kind of dish that, while undeniably delicious when fresh out of the oven, can also make for wonderful leftovers. Here’s how to store them properly and enjoy the gratin for days to come.

1. Refrigeration

   If you have leftover gratin, the best way to store it is in an airtight container in the refrigerator. Be sure to let it cool to room temperature before sealing it away, as placing hot food in the fridge can cause condensation, which may make the dish soggy. The gratin will keep for about 3 to 4 days in the fridge.

2. Freezing

   For longer storage, freezing is an option. Mary Berry’s gratin freezes well, though the texture of the potatoes may slightly change once reheated. To freeze, allow the gratin to cool completely, then wrap it tightly in plastic wrap and aluminum foil or transfer it into a freezer-safe, airtight container. You can freeze it for up to 2 months. When you’re ready to eat, simply defrost it in the refrigerator overnight before reheating in the oven.

3. Reheating

   Reheating leftovers is straightforward. If you’ve refrigerated your gratin, simply pop it back in the oven at 180°C (350°F) for 20 to 25 minutes, or until it’s heated through and the top is golden and bubbly again. If frozen, allow it to thaw completely before reheating. A good trick for reheating without drying it out is to cover the dish loosely with foil for the first 10 minutes of baking, then remove the foil to allow the top to crisp up.

4. Avoid Microwaving

   While microwaving can be convenient, it’s not always the best option for reheating gratin, as it can result in uneven heating and a soggy texture. If you must use the microwave, do so in short bursts, stirring occasionally to help heat the gratin evenly.

What To Eat With Mary Berry’s Leek And Potato Gratin?

Mary Berry’s Leek and Potato Gratin is a rich and hearty dish that can serve as a main or a side. To balance out the creaminess and richness of the gratin, pairing it with the right sides is key.

1. A Crisp Green Salad

   A fresh green salad is the perfect contrast to the heavy richness of the gratin. A simple salad with mixed greens, arugula, or spinach, dressed lightly with olive oil and lemon, will add brightness and acidity, cutting through the richness. You can also add some fresh herbs, like basil or mint, for extra freshness.

2. Grilled or Roasted Meats

   For a more substantial meal, Mary Berry’s gratin pairs wonderfully with grilled meats like chicken, lamb, or steak. A simple roast chicken, with a crispy skin and tender meat, works beautifully with the creamy, cheesy gratin. For a lighter touch, grilled fish like salmon or cod also pairs well, offering a delicate, flavorful contrast to the potatoes’ richness.

3. Roasted Vegetables

   Roasted vegetables, such as carrots, parsnips, or Brussels sprouts, complement the gratin’s flavors and add a touch of natural sweetness. The slight caramelization from roasting the vegetables enhances their flavors, providing a lovely balance to the savory gratin.

4. Bread

   A good crusty bread, like a French baguette or sourdough, is always a great addition. The bread can help to scoop up any leftover creamy sauce from the gratin, making each bite even more satisfying. It also adds a satisfying crunch that contrasts the softness of the potatoes.

5. A Glass of Wine

   A glass of white wine can really elevate the meal. A crisp Sauvignon Blanc, with its citrusy notes and refreshing acidity, will cut through the richness of the gratin and cleanse your palate between bites. Alternatively, a light red, such as Pinot Noir, also pairs well, offering a subtle berry flavor that complements both the leek and the potatoes without overwhelming the dish.

Conclusion

Mary Berry’s Leek and Potato Gratin is a timeless comfort food that’s incredibly versatile, easy to make, and full of flavor. With simple ingredients like potatoes, leeks, and cream, it has a humble yet rich essence that feels luxurious with every bite. Whether you opt for a traditional recipe or decide to experiment with various cheeses, herbs, or vegetables, the gratin is adaptable to different tastes and dietary needs.

Leftovers can be stored and reheated with ease, meaning you can enjoy this dish for several days. Pairing it with fresh salads, grilled meats, or roasted vegetables creates a balanced meal that’s both satisfying and flavorful. With a few simple adjustments, this dish can be enjoyed in many different ways, making it a versatile and practical recipe to have in your cooking repertoire.

FAQs

What Type Of Potatoes Work Best For Mary Berry’s Leek And Potato Gratin Recipe?

For Mary Berry’s leek and potato gratin, it’s best to use waxy potatoes such as Maris Piper or Charlotte. These types hold their shape well when cooked, making them ideal for gratins where you want distinct slices that won’t break down during baking.

Can I Prepare Mary Berry’s Leek And Potato Gratin In Advance?

Yes, you can prepare Mary Berry’s leek and potato gratin in advance. You can assemble the gratin up to 24 hours before baking. Simply cover it with cling film or foil and refrigerate it. When ready to bake, remove it from the fridge and allow it to come to room temperature for about 15-20 minutes before placing it in the oven.

What Can I Substitute For Double Cream In Mary Berry’s Leek And Potato Gratin Recipe?

If you’d like a lighter alternative to double cream in Mary Berry’s leek and potato gratin, you can use single cream or even crème fraîche for a slightly tangy twist. For a dairy-free version, try coconut cream or a non-dairy substitute like oat cream, which will give a similar rich texture.