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Cooking with Leeks: The Elegant Winter Vegetable with Chef Farah (6 Classic French Recipes)

A creamy, rich French-inspired winter comfort dish made with tender leeks, thinly sliced potatoes, and melted Gruyère cheese. Perfect as a side or vegetarian main.
Cuisine: French
Keyword: French recipe, potato gratin

Materials

  • 4 large leeks white and light green parts only, cleaned and sliced into ½-inch rounds
  • 2 lbs Yukon Gold potatoes thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic minced
  • 1½ cups Gruyère cheese grated
  • ½ cup Parmesan cheese grated
  • 3 tablespoons butter

Instructions

  • Step 1: Prepare Leeks
  • Melt 2 tbsp butter in a skillet over medium heat. Add leeks, season with salt, and cook slowly until tender and slightly golden (about 15 minutes). Set aside.
  • Step 2: Make Cream Mixture
  • In a saucepan, combine cream, milk, garlic, thyme, salt, and white pepper. Heat until just simmering, then remove from heat.
  • Step 3: Layer Ingredients
  • Butter a baking dish (9x13 inch).
  • Layer half the potatoes
  • Season with salt & pepper
  • Add cooked leeks
  • Sprinkle half the Gruyère
  • Add remaining potatoes
  • Step 4: Add Cream & Cheese
  • Pour cream mixture evenly. Press down slightly.
  • Top with:
  • Remaining Gruyère
  • Parmesan
  • Breadcrumbs (optional)
  • Dot with remaining butter
  • Step 5: Bake
  • Cover with foil
  • Bake at 375°F (190°C) for 35 minutes
  • Remove foil and bake another 15–20 minutes until golden and bubbly
  • Step 6: Rest & Serve
  • Let rest 10 minutes before serving.

Notes

Use only white/light green leek parts for best texture
Add a pinch of nutmeg for authentic French flavor
Letting it rest helps the sauce thicken
Can be made ahead and reheated