This stacked potato and leek gratin layers thinly sliced potatoes with sautéed leeks, heavy cream, and a blend of Parmesan and Swiss cheese, then bakes until golden and bubbly. It's an elegant French-inspired side dish that feels restaurant-quality but comes together in one baking dish.
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Preheat oven to 375°F (190°C).
In a sauté pan over medium heat, melt the butter. Add the sliced leeks and minced garlic.
Sauté until the leeks are fully cooked and softened, then set aside.
Thinly slice the potatoes to about 1/8-inch thickness using a knife or mandoline.
In a large mixing bowl, combine the sliced potatoes, heavy cream, kosher salt, black pepper, fresh thyme leaves, and onion powder.
Add about 1/2 cup of the grated Parmesan cheese and all of the grated Emmental cheese to the bowl.
Add the cooked leek mixture and toss everything together until the potatoes are evenly coated.
Create small stacks of the coated potato slices and arrange them vertically in a baking dish, packing them in tightly.
Pour any remaining cream and cheese mixture from the bowl over the top of the potatoes.
Cover the baking dish tightly with aluminum foil.
Bake for 1 hour and 15 minutes, or until the potatoes are tender.
Remove the dish from the oven and carefully remove the foil. Increase the oven temperature to 425°F (220°C).
Sprinkle the remaining grated Parmesan cheese over the top.
Return to the oven uncovered and bake for another 10-15 minutes, until golden brown and bubbly.
Let the gratin cool slightly before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the gratin in the baking dish up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Bake from cold, adding 10–15 minutes to the baking time.
Slice them about 1/8 inch thick so they cook through in the oven while staying tender. A mandoline or food processor slicer works best.
You can use Swiss for part of it, but Parmesan adds a salty, nutty depth that's key to the dish. A blend of both is ideal.
The top should be golden brown and bubbling at the edges, and a fork should pierce the potatoes easily. This usually takes 45–55 minutes at 375°F.
You'd need to replace the cream and cheese with non-dairy alternatives, but the dish relies heavily on these for flavor and texture, so the result will differ significantly.
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