Cheesy leek and potato gratin

Name: Cheesy leek and potato gratin
Total time: 1 h 30 min
Cuisine: British
Ingredients: 900g waxy potatoes, peeled and thinly sliced; 2 leeks, thinly sliced; 2 garlic cloves, crushed; 300ml double cream; 150ml milk; 100g vegetarian mature cheddar, grated; 1 tsp wholegrain mustard, gluten free; 20g butter

Thin sliced potatoes and leeks baked in cream and mature cheddar until bubbling and golden.

Time1 hr 30
LevelEasy
Costabout £0.69 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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900 gwaxy potatoespeeled and thinly sliced
2leeksthinly sliced
2garlic clovescrushed
300 mldouble cream
150 mlmilk
100 gvegetarian mature cheddargrated
1 tspwholegrain mustardgluten free
20 gbutter

Method

1
Heat the oven to 180°C (160°C fan). Butter a large baking dish.
2
Warm the cream, milk, garlic and mustard in a pan. Season with black pepper and a little salt.
3
Layer the potatoes and leeks in the dish with a little cheese between the layers.
4
Pour over the warm cream. Press down so everything is just covered. Top with the remaining cheese.
5
Cover with foil and bake for 45 minutes.
45 min
6
Remove the foil and bake for 25 minutes more until deep golden and a knife slides through.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.