Imagine a dish that combines the creamy richness of perfectly layered potatoes, the savory punch of sausage, and the delicate sweetness of leeks - all baked to golden, bubbling perfection. This Potato, Sausage, and Leek Gratin isn't just a side dish; it's a culinary experience that transforms humble ingredients into a show-stopping meal that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or simply craving a comforting, hearty dish, this British-inspired gratin is about to become your new favorite recipe.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 leeks, sliced
- 200g sausage, sliced
- 1 cup grated cheese
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a large rectangular baking dish to prevent sticking.
- Wash and thinly slice potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Soak potato slices in cold water to prevent browning and remove excess starch.
- Clean and slice leeks, using only the white and light green parts. Rinse thoroughly to remove any trapped dirt between layers.
- Slice sausage into thin rounds, approximately 1/4-inch thick. If using raw sausage, lightly brown in a skillet first to enhance flavor.
- Drain potato slices and pat completely dry with clean kitchen towels to ensure proper layering and crisp texture.
- Begin layering in the buttered dish: Start with a thin layer of potatoes, overlapping slightly. Sprinkle with salt, pepper, sausage pieces, and leek slices.
- Repeat layering process, creating 3-4 total layers. Each layer should include potatoes, seasoning, sausage, and leeks.
- Pour heavy cream evenly over the layers, ensuring it seeps between potato slices. The cream will help create a rich, creamy texture.
- Top the final layer with grated cheese, covering the entire surface for a golden, crispy top.
- Cover the baking dish with aluminum foil and bake for 45 minutes to allow potatoes to become tender.
- Remove foil and continue baking for an additional 15-20 minutes until the top is golden brown and cheese is bubbling.
- Remove from oven and let rest for 10 minutes before serving. This allows the gratin to set and makes serving easier.
- Serve hot, cutting into square portions. Optionally, garnish with fresh chopped parsley for added color and freshness.
Tips
- Slice potatoes uniformly using a mandoline for consistent cooking and an elegant presentation.
- Soak and thoroughly dry potato slices to prevent browning and ensure a crispy texture.
- Use high-quality, flavorful sausage to elevate the entire dish's taste profile.
- Don't rush the baking process - low and slow ensures tender potatoes and a beautifully golden top.
- Let the gratin rest for 10 minutes after baking to allow it to set and make serving easier.
- For extra flavor, experiment with different cheese varieties like Gruyère or sharp cheddar.
- If you want a lighter version, you can substitute half the heavy cream with milk.
- Always season each layer generously to build depth of flavor throughout the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
