Baking

Creamy potato, leek and blue cheese gratin

Name: Potato, leek and blue cheese gratin recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 50g unsalted butter; 1 large leek, thinly sliced; 2 garlic cloves, crushed; 125ml white wine; 250ml thickened cream; 125ml milk; 200g blue cheese or Gorgonzola, crumbled; 1 tsp fresh thyme leaves; Pinch of smoked paprika; 6 starchy potatoes (we used desiree), unpeeled, thinly sliced on a mandoline; 25g breadcrumbs; 20g parmesan; 20.00 ml extra virgin olive oil

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by Phoebe Hird

Aug 26, 2025

Our potato, leek and blue cheese gratin is the perfect comfort dish. It features layers of tender potatoes and leeks, all smothered in a rich blue cheese sauce and topped with a golden, crispy parmesan breadcrumb crust. It's perfect as a main course or a hearty side.

You will need a 6-cup (1.5L) round baking dish.

50g unsalted butter
1 large leek, thinly sliced
2 garlic cloves, crushed
1/2 cup (125ml) white wine
1 cup (250ml) thickened cream
1/2 cup (125ml) milk
200g blue cheese or Gorgonzola, crumbled
1 tsp fresh thyme leaves
Pinch of smoked paprika
6 starchy potatoes (we used desiree), unpeeled, thinly sliced on a mandoline
1/2 cup (25g) panko breadcrumbs
1/4 cup (20g) grated parmesan
1 tbs extra virgin olive oil

Method

1.

Preheat the oven to 200°C/180°C fan-forced. Grease a 6-cup (1.5L) round baking dish.
2.

In a large frypan, melt the butter over medium heat. Add the leek and garlic, and cook, stirring frequently, for 8-10 minutes until the leek is soft and translucent.
3.

In a medium saucepan over medium heat, bring the white wine to a simmer and cook for 4-5 minutes until reduced by half. Stir in the cream and milk, then add the blue cheese and thyme and cook, stirring regularly, until melted and smooth. Season with salt flakes and freshly ground black pepper and a pinch of smoked paprika.
4.

Layer one-third of the potato in the baking dish. Spoon over half the leek mixture. Layer over half the remaining potato, then the remaining leek mixture. Top with the remaining potato and pour the blue cheese sauce evenly over the top.
5.

In a small bowl, combine the breadcrumbs, parmesan and oil until the crumbs are evenly coated. Sprinkle over the gratin. Cover with foil and bake for 35 minutes. Remove the foil and bake for a further 30 minutes, or until the top is golden and the potato is tender.