mary berry leek and potato gratin

2 views 3:02 pm 0 Comments June 11, 2024
mary berry leek and potato gratin

Mary berry leek and potato gratin

Well now, I do believe I have just the recipe to warm your kitchen on this chilly evening. Mary Berry’s Leek and Potato Gratin is a cozy classic, layered with velvety leeks, creamy sauce and sliced potatoes. It bakes up golden brown and oh-so-comforting. Best of all, my gratin comes together in a snap once you’ve done the prep work. Just slice, layer and bake – the rest is downtime with your feet up! In no time at all, you’ll have the whole house smelling better than a bakery on payday.

mary berry leek and potato gratin

Why people also love mary berry leek and potato gratin

There are few good reasons why Mary Berry’s leek and potato gratin is so beloved. For one, the combination of leeks, potatoes and creamy sauce is utterly comforting. The leeks add a lovely subtle onion flavor without being overpowering. They melt into the casserole along with the potatoes. And what’s not to love about creamy sauce? Baking it all with that bubbling sauce on top taps into everyone’s inner desire for warm, sticky, ooey gooey goodness.

Beyond just flavors, I think people appreciate the simplicity of it as well. While the ingredients are humble, the end result is pure elegance in a dish. And with just a bit of prep, the gratin practically bakes itself as it fills the kitchen with irresistible aromas. No fuss, just comfort in a casserole. Yes, Mary Berry’s leek and potato gratin is a true crowd-pleaser.


  • 1.5 kg leeks, trimmed and thinly sliced
  • 750g potatoes, thinly sliced
  • 300ml double cream
  • 150ml milk
  • 1 garlic clove, crushed
  • Freshly grated nutmeg
  • 50g butter, diced
  • 75g Parmesan cheese, grated


  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Put the leeks into a large pan with 100ml water and bring to the boil. Cover and simmer for 5 mins until tender. Drain well.
  3. Grease an ovenproof dish with a little butter. Layer in half the leeks, followed by half the potato slices and seasoning with salt, pepper and nutmeg.
  4. Repeat the layers, ending with a potato layer.
  5. Mix the cream and milk together and pour evenly over the potatoes.
  6. Sprinkle over the butter and three-quarters of the Parmesan.
  7. Bake for 1 hour until golden and bubbling.

Quick Facts

  • Preparation time: 30 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 30 minutes
  • Yield: 6-8 servings
  • Difficulty: Easy
  • Serves: 6-8
  • Main ingredients: Leeks, potatoes, cream, milk, butter, parmesan cheese
  • Nutritional information: Per serving – 300 calories, 20g fat, 26g carbs, 6g protein
  • Serving suggestions: Serve this hearty gratin as a comforting side or light meal. Enjoy alongside a green salad or roasted vegetables. Crusty bread is also a must to soak up the creamy sauce.

Variations and substitutions for mary berry leek and potato gratin

You can make some simple swaps to change up Mary Berry’s classic leek and potato gratin.


  • Use Gruyere or cheddar instead of Parmesan for a different flavor.
  • Add other mix-ins like caramelized onions or bacon bits.


  • Substitute dairy with vegetable milk like oat or soy for a vegan version.
  • Use all cream for an extra rich sauce.


  • Swap some potatoes for other root vegetables like carrots, parsnips or cauliflower.
  • Add layers of spinach or kale between the potatoes.


  • Sprinkle chopped fresh thyme, rosemary or chives between the layers.
  • Stir a spoonful of pesto into the cream sauce.


  • Add minced garlic or diced shallots along with the leeks.
  • Dust layers with spicy paprika or cumin for warmth.

The best part is you can’t really go wrong with this casserole. Play with your favorite combos to make it your own. Just be sure to use thickly sliced veggies so they hold their shape when baked.

Recommendations and Notices

This classic gratin makes a wonderful crowd-pleaser for potlucks and parties. It can be assembled ahead and baked right before serving.

Make Ahead

  • Layer and pour sauce over gratin up to a day before baking.
  • Cover and refrigerate until ready to bake.
  • Add an extra 10-15 mins to baking time.

Sides to Serve

  • Green salad with vinaigrette
  • Garlic bread
  • Prosciutto-wrapped asparagus
  • Fruit crisps or crumbles for dessert

Storing and Reheating

  • Leftovers can be covered and refrigerated for 3-4 days.
  • Reheat covered at 180C for 20 mins until piping hot.
  • Alternatively, cut into portions and freeze for up to 3 months. Thaw overnight in fridge and reheat as above.


This comforting classic is sure to become a family favorite. Tag me on social media if you try the recipe – I’d love to see your creations!

People Also Ask for mary berry leek and potato gratin

Q: Can we make this ahead of time?

A: Yes, you can assemble the gratin up to a day in advance. Layer ingredients and pour over sauce, then cover and refrigerate. Add 10-15 minutes to the baking time.

Q: What can I use instead of cream?

A: You can substitute dairy cream with vegetable milk like oat or soy milk for a vegan version. Half milk and half vegetable stock also works well.

Q: Can I freeze leftovers?

A: Absolutely! Let gratin cool completely then cut into portions, place in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 180C until hot throughout.

Q: How do I reheat leftovers?

A: To reheat leftovers, cover the baking dish and heat in a 180C oven for 20-30 minutes until piping hot throughout. You can also cut into portions, cover and reheat individually in the microwave.

Q: Can I double the recipe?

A: Yes, you can double or even triple this recipe to feed a crowd. Just be sure to use a larger baking dish and increase cooking time slightly to heat through.


Sprinkle with the remaining Parmesan. Serve hot from the oven with crusty bread to mop up the creamy sauce. Delicious as a side or light meal. Enjoy!

Call to action

Let me know if you give Mary Berry’s Leek and Potato Gratin a try! It’s the ultimate comfort food to warm you up on a chilly night.

I’d love to hear how yours turns out. Remember to tag me on social media and share a photo if you decide to bake it. Your pictures will inspire others to create this cozy classic for themselves.

Don’t be afraid to get creative too – feel free to tweak the recipe with your favorite mix-ins or substitutions. Part of the fun is putting your own spin on tradition.

When you’re snuggled up with a hot, cheesy gratin, I hope you’ll feel nourished in both body and soul. Happy baking!

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