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Vegetarian, Meal soups and plant based

Leek, potato and goat cheese gratin

Leek, potato and goat cheese gratin is a complete dish for 4 people, ready in 65 minutes, easy to make, for about €2.20 per person. The key is cooking the leeks in butter until fully soft before baking, so they keep their flavor instead of releasing water into the dish.

A creamy leek and potato gratin, topped with goat cheese and served with a green salad.

Leek, potato and goat cheese gratin
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin pairs soft, buttery leeks with creamy potatoes and tangy goat cheese that browns on top. The cream, infused with thyme and garlic, adds just enough fragrance without covering up the vegetables. You get that melting, almost velvety texture that makes a good vegetable gratin worth making.

It's a seasonal dish that works best in fall and winter, when leeks are at their peak. Kids tend to like it because of its soft texture and mild flavor, and it fits both a weeknight dinner and a lazy Sunday meal with a green salad on the side. It's the kind of comforting dish you can make without spending your whole evening in the kitchen.

The ingredients

4 people

Fruits and vegetables

  • Leeks 800 g
  • Potatoes 700 g
  • Garlic 1 cloves
  • Thyme 3 sprigs
  • Green salad 1

Dairy

  • Goat cheese log 200 g
  • Heavy cream 20 cl
  • Milk 10 cl
  • Butter 30 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Slice the leeks and cook them in a pan with the butter until soft. 12 min

    Wash them well after slicing, sand hides between the layers.

  2. Peel the potatoes, cut them into thin rounds and parboil them. 8 min

    No more than eight minutes, they'll finish cooking in the oven.

  3. Mix the cream, milk, garlic, thyme, salt and pepper.

    Let it infuse for two minutes, the thyme flavors the cream.

  4. Layer the leeks and potatoes in a baking dish, pour over the sauce and arrange the goat cheese slices on top.

    Keep the rind on the goat cheese, it melts nicely.

  5. Bake at 190°C until golden and serve with the green salad. 30 min

    A final blast under the broiler browns the cheese nicely.

Our tips to get it right

  • Pick a goat cheese log that isn't too ripe, it melts more evenly and stays creamy instead of turning rubbery in the oven.
  • Cut the potatoes into even, thin rounds so they all cook at the same rate.
  • If the top browns too fast before the inside is fully cooked, cover the dish with foil until it's done.

The variations

  • Swap the goat cheese for grated Gruyère or Emmental for a milder, more classic gratin.
  • Add cooked bacon bits with the leeks for a heartier, non vegetarian version.
  • For a quicker version, skip parboiling the potatoes and slice them very thin on a mandoline instead.

What to serve it with

  • Green salad with vinaigrette
  • A slice of ham
  • A glass of apple juice

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat it in the oven rather than the microwave so it stays crisp on top.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge unbaked. Let it sit out briefly before baking and add a few extra minutes to the cooking time.

Can you use a different cheese instead of goat cheese?

Yes, a milder goat cheese or a firm cheese like Gruyère both work well. The flavor will be less distinctive but still melts nicely.

How do you keep the gratin from turning watery?

Cooking the leeks until fully soft before baking is key, so they don't release water in the oven. Drain the potatoes well after parboiling too.

Do kids actually like this gratin?

Yes, its soft texture and mild flavor make it popular even with kids who aren't big fans of vegetables. The melted goat cheese softens the leek flavor even more.

How long does it take to make a leek and potato gratin topped with goat cheese, served with a green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a leek and potato gratin topped with goat cheese, served with a green salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and potato gratin topped with goat cheese, served with a green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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