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Skillet Potato Leek Gratin

Prepared with Yukon gold potatoes, cream, Gruyere, and herbs, this rich gratin makes a decadent side dish for your upcoming Thanksgiving feast or Christmas dinner. 

Skillet Potato Leek Gratin

It’s been cold and rainy recently so I was in the mood to make a low & slow meal for dinner. Since I had planned on making baked ribs for dinner I decided to do some sort of potato dish to pair with them. I found this recipe on New York Times Cooking and it looked & sounded irresistible. First, I sautéed the leeks until they were tender and starting to caramelize. Next, I simmered the cream with the garlic, thyme sprigs, and bay leaves while I sliced the potatoes. Lastly, I layered the potatoes, leeks, and cheese in the cast iron skillet and poured the warmed cream over everything before topping it with a bit more cheese then I baked it until it was golden brown and bubbling. This decadent skillet potato leek gratin paired nicely with ribs and will be on our dinner table again for the upcoming holidays.

Skillet Potato Leek Gratin

How to Make a Skillet Potato Leek Gratin

Preheat the oven to 350 degrees.

Heat the butter in a 10-inch cast iron skillet over medium heat. Add the chopped leeks and cook, stirring often, for 5-7 minutes or until softened and starting to caramelize. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet to a bowl and set aside until needed.

Add the minced garlic to the cast iron skillet and cook, stirring constantly, for 30 seconds. Add the cream, thyme sprigs, and bay leaf. Simmer gently for 5 minutes. Stir in the nutmeg then remove and discard the bay leaf and thyme sprigs. Pour the cream into a dish and set aside until needed.

Slice the peeled potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.

Layer half of the potatoes in the bottom of the cast iron skillet. Season with a bit of sea salt & freshly cracked pepper, to taste. Top with half of the leeks and 1/4 cup of shredded Gruyere cheese. Finish the final layer with remaining potatoes, season with sea salt & freshly cracked pepper, and then top with the remaining leeks. Pour the warmed cream evenly over the potatoes & leeks then sprinkle the top with the remaining cheese.

Skillet Potato Leek Gratin

Cover with a lid or some tin foil and bake for 40 minutes. Remove the lid or tin foil and cook until golden brown & bubbling, about 15-20 minutes. Let cool slightly before serving. Enjoy.

Skillet Potato Leek Gratin

Skillet Potato Leek Gratin

Skillet Potato Leek Gratin

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: French
Servings: 6
Author: Pam - For the Love of Cooking / Original by New York Times Cooking

Equipment

  • 10-Inch Cast Iron Skillet

Ingredients

  • 2 tbsp butter
  • 3 leeks, trimmed, halved, cleaned, & chopped
  • Sea salt and freshly cracked pepper, to taste
  • 3 cloves of garlic
  • 1 cup heavy cream
  • 2 fresh thyme sprigs
  • 1 small bay leaf
  • ¼ tsp nutmeg
  • lbs Yukon gold potatoes
  • ¾ cup Gruyere cheese, shredded

Instructions

  • Preheat the oven to 350 degrees. 
  • Heat the butter in a 10-inch cast iron skillet over medium heat. Add the chopped leeks and cook, stirring often, for 5-7 minutes or until softened and starting to caramelize. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet to a bowl and set aside until needed. 
  • Add the minced garlic to the cast iron skillet and cook, stirring constantly, for 30 seconds. Add the cream, thyme sprigs, and bay leaf. Simmer gently for 5 minutes. Stir in the nutmeg then remove and discard the bay leaf and thyme sprigs. Pour the cream into a dish and set aside until needed. 
  • Slice the peeled potatoes into 1/8-inch thick rounds using a mandoline or sharp knife. 
  • Layer half of the potatoes in the bottom of the cast iron skillet. Season with a bit of sea salt & freshly cracked pepper, to taste. Top with half of the leeks and 1/4 cup of shredded Gruyere cheese. Finish the final layer with remaining potatoes, season with sea salt & freshly cracked pepper and then top with the remaining leeks. Pour the warmed cream evenly over the potatoes & leeks then sprinkle the top with the remaining cheese. 
  • Cover with a lid or some tin foil and bake for 40 minutes. Remove the lid or tin foil and cook until golden brown & bubbling, about 15-20 minutes. Let cool slightly before serving. Enjoy. 
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7 Comments

  1. I am a big fan of potatoes and would certainly enjoy this tasty looking potato leek gratin. Looks delicious.

  2. This looks delicious Pam and any dish containing potatoes and onions is very high on my list and will be tried here.

  3. 5 stars
    Potato and leek are so good together. Your gratin looks so comfy and delicious. Perfect for fall season.