Delicious Cheesy Leek and Potato Bake - easy to make and perfect to enjoy as a side dish or even a main course.
Cheesy Leek Potato Gratin
Who doesn't love a dish with potatoes and cheese? You won't ever see me raising my hand to that question.
Cheesy potato anything is just like the perfect combo. You could literally put it on the menu every single day and I don't think I would ever complain.
Add some leeks to the mix and well, that's heaven right there. Cheesy yummy Leek and Potato Bake - oh my!!
Best Potatoes for Gratin
I like to use Yukon Golds for this recipe, which are a semi waxy yellow flesh potato, they have a delicious almost buttery flavour.
But any potatoes will work well. I do recommend choosing a good quality variety for this.
Main Courses to Serve with Leek and Potato Bake
Here are some recipes I like to serve with this dish:
- Tender Slow Cooked Chicken (Crockpot)
- Seasoned Chicken with Rich Gravy
- Slow Cooker Cajun Apple Pork Tenderloin
- Rich Beef and Prune Stew (Instant Pot or Slow Cooker)
- Stove Top BBQ Pork
- Sweet and Sticky Chicken
- Smoked Paprika Chicken Casserole (Instant Pot, Slow Cooker or Stove Top)
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes all with estimated calories and you can search by ingredients, course, diet and more.
Cheese Substitutes for Gratin
Feel free to use any cheese you like for the topping for this, so long as it melts well then it will work perfectly.
Don't like parmesan? Use cheddar, mozzarella, Gruyère whatever you fancy, just remember some cheeses are quite mild tasting, so may affect the overall flavour.
Optional Add-ins for Leek and Potato Gratin
There are various additions you can add into this to make it more meal like, bacon, ham, even some chicken, or try some other green veggies of choice, like cabbage.
Do you also love anything cheesy with potatoes? Check out some of these other recipes:
- Potato Gratin
- Scalloped Potatoes
- Layered Potato Casserole
- Cheese and Ham Stuffed Hash Brown Waffle
- Garlic Parmesan Fries
- Cheddar and Bacon Twice Baked Potatoes
- Mediterranean Layered Potato Bake
- Cheddar and Spring Onion Mash
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Recipe Card
Cheesy Leek and Potato Bake
Delicious Cheesy Leek and Potato Bake - easy to make and perfect as a side dish or even main course.
Ingredients
- 2 large Leeks, trimmed sliced and washed
- 700g (24.5oz) of potatoes, sliced thinly
- 120ml (½ cup) of chicken or vegetable stock
- 2 cloves of garlic, crushed
- 60g (2oz) of parmesan cheese, grated
- 50g (1.7oz) of mozzarella cheese, grated
- cooking oil spray
- Salt and Black Pepper
- fresh chopped parsley
Instructions
- Preheat oven to 200c of 400f (gas mark 6)
- Spray a frying pan over a medium high heat with some cooking oil spray, add the leeks and garlic and fry until softened. Season with salt and black pepper
- Add half the leek mixture to the oven proof dish, then add half the potatoes in a layer. Sprinkle with 30g of parmesan cheese.
- Add the other half of the leeks, then a final layer of potatoes.
- Pour over the chicken or vegetable stock
- Top with the mozzarella cheese and other 30g of parmesan cheese and bake in the oven until the top is golden and the potatoes are cooked through. (Approx 40-45 mins)
- Sprinkle with fresh chopped parsley and black pepper
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 370Total Fat 10.5gSaturated Fat 6.4gTrans Fat 0gCholesterol 36mgSodium 544mgCarbohydrates 47.3gFiber 8.1gSugar 4.5gProtein 17.5g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Angela H says
IN THE OVEN! I didn't have any mozzarella. I was generous with the Romano and Parmesan sooooo... fingers crossed!
Jonesy says
I do not like Parmesan cheese I find it too strong. Is there anything I can replace it with? Thanks
Shevy (Slimming Eats) says
You can use cheddar instead if you prefer. 🙂
Natalie says
What would you suggest serving with this? Thanks
Shevy (Slimming Eats) says
Hi Natalie, I usually serve it as a side with a protein-based dish - a chicken based dish would be perfect. http://www.slimmingeats.com/blog/category/recipes/by-ingredient/poultry
karen says
would this freeze.?
Shevy (Slimming Eats) says
Hi Karen, yes this will freeze fine.
Allison says
Hi, could you use Creme fraiche in this?
Siobhan (Slimming Eats) says
I am sure you can, I haven't personally tested, just ensure you count the syns as creme fraiche is not free.
Eve H says
I made this this evening with vegan parmesan and vegan feta in place of mozarella. It is the first potato and leek bake that I have made that was perfect - thank you so much for this recipe it's now going to be a weekly family favourite 🙂
Pamela Graham says
Perfect with our Monday dinner of cold roast chicken. Thank you
Jane Rawlinson says
I made this yesterday and we loved it! I was running short on time so I microwaved on high before I topped it with cheese. I then added the cheese and finished it off in the oven. I will definitely make this again and may try adding the cream cheese too.
Patricia says
Made this yesterday amazing thank you
Mary Carmen Bonnici says
It was delicious, but I made some changes due to lack of ingredients. Used both sweet potatoes and normal potatoes, used onions with leeks and beaten egg cheese and milk on top. My sons are both chefs and they liked it.
Siobhan (Slimming Eats) says
sounds delicious, thank you for sharing your variation and so happy to hear that your sons (who are chefs) also approved.
Bev says
Made this tonight 14/10/2021 and it was absolutely gorgeous I did make sure I seasoned it well with the black pepper and sea salt and i added extra garlic will definitely make again.
June says
I have made this versatile recipe several times. It’s great with roast, warms up well for cold cuts and is so tasty cold with salad. A firm favourite with us. Thanks.
Patrricia says
Simply the best!! Thank you x