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Cheesy Leek Gratin

Name: Cheesy Leek Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1.1kg floury potatoes, such as Maris Piper or King Edward; 40 g Butter, plus extra, melted, to drizzle; 125 mL Double cream; 4 Medium egg yolks; 1/4 tsp. Freshly grated nutmeg; 50 g Butter; 500 g Leeks, trimmed and thickly sliced; 100 mL White wine; 75 g Gruyere cheese, finely grated

When retro deliciousness covers buttery leeks, magic happens!

By The GH Kitchen TeamPublished: 10 June 2019

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Sometimes classics are the best! These cheesy leeks are topped with duchess potatoes, which is mash potato enriched with double cream, egg yolks and nutmeg. Piped into stars, add a little retro to your dinner table this Sunday lunch!

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

360

Ingredients

1.1kg floury potatoes, such as Maris Piper or King Edward
40 g Butter, plus extra, melted, to drizzle
125 ml Double cream
4 Medium egg yolks
1/4 tsp. Freshly grated nutmeg

For the leeks

50 g Butter
500 g Leeks, trimmed and thickly sliced
100 ml White wine
75 g Gruyere cheese, finely grated

Directions

1. Step 1Peel potatoes and cut into large even-sized pieces. Put into a large pan and cover with cold salted water. Cover pan, bring to boil. Uncover and simmer for 8-10min. Drain thoroughly and leave to steam dry.
2. Step 2Return to empty pan, mash thoroughly and stir in butter. Combine cream, egg yolks, nutmeg and plenty of seasoning then stir into the mash. Transfer to a piping bag fitted with a wide, star-shaped nozzle and set aside while you make the leeks.
3. Step 3Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over medium-high heat. Add leeks and fry for 7-8min, turning occasionally, until slightly softened and golden. Add wine and seasoning, bubble over high heat for 2min until reduced, then tip into a 2 litre (31/2 pint) baking dish. Scatter with Gruyère then pipe (or spoon) on the duchess potatoes.
4. Step 4Drizzle with a little extra melted butter and cook for 35mins until golden brown. Serve.

Per serving:

Calories: 360
Protein: 7g
Fat: 24g
Saturates: 14g
Carbs: 26g
Sugars: 2g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time