Creamy potato and leek gratin
Serves: 6
Prep time: 1 hrTotal time: 
Creamy potato and leek gratin
Recipe by Joe Fox
An ultra-comforting side and the perfect pairing with pull-apart roast lamb for an Easter feast or Sunday roast
Serves: 6
Prep time: 1 hrTotal time: 
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Nutritional information (serving)
Calories
624Kcal
Fat
43gr
Saturates
27gr
Carbs
41gr
Sugars
9gr
Fibre
5gr
Protein
18gr
Salt
0.8gr
Joe Fox
As the group executive head chef at the Firmdale Hotels group, Joe oversees the menus for each of the London venues, with different menus to suit their differing clienteles. In the past he has worked at leading London restaurants including Petersham Nurseries and HIX Soho.
See more of Joe Fox’s recipes
Joe Fox
As the group executive head chef at the Firmdale Hotels group, Joe oversees the menus for each of the London venues, with different menus to suit their differing clienteles. In the past he has worked at leading London restaurants including Petersham Nurseries and HIX Soho.
See more of Joe Fox’s recipes
Ingredients
- 700ml whole milk
- 300ml double cream
- 1 rosemary sprig
- 2 garlic cloves, crushed
- 2 leeks, thinly sliced
- 1kg floury potatoes (e.g. Maris Piper), peeled and thinly sliced
- 200g mature cheddar cheese, grated
Step by step
- Put the milk, cream, rosemary and garlic in a medium saucepan and bring to a gentle simmer. Simmer for a few minutes, then cover and set aside to infuse for 20 minutes.
- Meanwhile, place the sliced leeks in a steamer set over a pan of simmering water. Cover and steam for 10 minutes until just tender. If your oven isn’t already on for the slow-roast lamb, preheat it to 170°C, fan 150°C, gas 3½.
- In a medium, deep oven dish (about 26cm x 20cm x 6cm), create a layer of potatoes, slightly overlapping them. Scatter over some of the leeks and cheese and season. Repeat the layers until all the ingredients have been used, finishing with a layer of potatoes and reserving some of the cheese. Strain the milk mixture over the top and scatter over the reserved cheese. Transfer to the oven and cook for 1½ hours (or for the final 1½ hours of lamb roasting time). The top should be nicely browned and the potatoes should feel soft when you insert a knife.
