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cheesy leek cauliflower potato gratin recipe

Cheesy Leek Cauliflower Potato Gratin

Sophia Bennett, a passionate recipe creator, smiling in a cozy kitchen while preparing a homemade dish.Sophia B.
Enjoy a comforting blend of cheesy leeks, creamy potatoes, and cauliflower in this delicious gratin. Perfect for any cozy dinner!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9x13-inch baking dish buttered
  • 1 mandoline slicer for slicing potatoes
  • 1 Large pot

Ingredients
  

Main Ingredients

  • 3 large potatoes thinly sliced
  • 2 leeks cleaned and sliced
  • 1 head cauliflower cut into florets

Cream Mixture

  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 2 tbsp unsalted butter melted

Seasonings

  • Salt and pepper to taste
  • 1/2 tsp nutmeg optional

Instructions
 

Preparation

  • Wash, peel, and thinly slice the potatoes. Clean and slice the leeks. Cut the cauliflower into small florets.
  • Bring a large pot of salted water to a boil. Blanch the cauliflower florets for 3 minutes, then drain and set aside.
  • In a bowl, combine heavy cream, milk, melted butter, and 1 cup of shredded cheddar cheese. Season with salt, pepper, and nutmeg if desired.
  • In a buttered 9x13 inch baking dish, layer the potatoes, leeks, and cauliflower. Pour the cream mixture over each layer.
  • Sprinkle the remaining cheese over the top of the gratin.

Serving

  • Preheat oven to 375°F (190°C). Bake the gratin for 50 minutes or until golden brown and bubbly.
  • Allow the gratin to cool for 10 minutes before slicing and serving.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Use a combination of cheeses for a more complex flavor. Let the gratin rest before serving to improve slicing.
Ingredient Substitutions: Sweet potatoes can replace regular potatoes. Use plant-based cream for a dairy-free option.
How to Serve: Pair with roasted meats or a fresh salad for a balanced meal.
Storage & Freshness: Keep in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.
Make-Ahead Tips: Assemble the gratin a day in advance and bake when ready to serve.
Keyword cheesy leek cauliflower potato gratin, creamy potato casserole, vegetable gratin