Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Potato and Leek Gratin

 
One serving costs about $1.2

$1.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish
spoonacular Score:35%

Spoonacular Score: 35%

 

The recipe Potato and Leek Gratin can be made in approximately roughly 45 minutes. This recipe serves 6 and costs $1.2 per serving. Watching your figure? This gluten free recipe has 324 calories, 9g of protein, and 24g of fat per serving. 1 person were glad they tried this recipe. This recipe from Foodista requires heavy cream, gruyère cheese, garlic clove, and thyme sprigs. It works well as an affordable side dish. With a spoonacular score of 33%, this dish is rather bad. Try Potato & Leek Gratin, Potato Leek Au Gratin, and Potato and Leek Gratin for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
2 large
2 large trimmed leeks
trimmed leeks
1.5 pounds
1.5 pounds yukon gold potatoes
yukon gold potatoes
1 tsp
1 tsp kosher salt
kosher salt
0.5 tsps
0.5 tsps black pepper
black pepper
2
2  thyme sprigs
thyme sprigs
1 cup
1 cup heavy cream
heavy cream
1
1  garlic clove
garlic clove
1
1  bay leaf
bay leaf
0.25 tsps
0.25 tsps nutmeg
nutmeg
0.75 cup
0.75 cup gruyere cheese
gruyere cheese
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
2 large trimmed leeks
2 large
trimmed leeks
1.5 pounds yukon gold potatoes
1.5 pounds
yukon gold potatoes
1 tsp kosher salt
1 tsp
kosher salt
0.5 tsps black pepper
0.5 tsps
black pepper
2  thyme sprigs
2
thyme sprigs
1 cup heavy cream
1 cup
heavy cream
1  garlic clove
1
garlic clove
1  bay leaf
1
bay leaf
0.25 tsps nutmeg
0.25 tsps
nutmeg
0.75 cup gruyere cheese
0.75 cup
gruyere cheese

Equipment

aluminum foil
aluminum foil
mandoline
mandoline
oven
oven
frying pan
frying pan
knife
knife
aluminum foil
aluminum foil
mandoline
mandoline
oven
oven
frying pan
frying pan
knife
knife


Instructions

Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise. Using a mandoline (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes. Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg. Pour the cream over the leeks and potatoes and top with the Gruyre. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.20
Ingredient
2 tablespoons unsalted butter
2 larges trimmed leeks
1.5 pounds yukon gold potatoes
½ teaspoons black pepper
2 thyme sprigs
1 cup heavy cream
1 garlic clove
1 bay leaf
¼ teaspoons nutmeg
¾ cups gruyere cheese
Price
$0.24
$0.67
$1.21
$0.03
$0.11
$1.29
$0.07
$0.02
$0.04
$3.54
$7.20

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
345k Calories
8g Protein
24g Total Fat
25g Carbs
6% Health Score
Limit These
Calories
345k
17%

Fat
24g
37%

  Saturated Fat
14g
92%

Carbohydrates
25g
9%

  Sugar
2g
2%

Cholesterol
82mg
28%

Sodium
471mg
21%

Get Enough Of These
Protein
8g
17%

Vitamin C
26mg
33%

Vitamin A
1370IU
27%

Calcium
228mg
23%

Vitamin B6
0.44mg
22%

Phosphorus
202mg
20%

Manganese
0.36mg
18%

Vitamin K
18µg
18%

Potassium
581mg
17%

Fiber
3g
13%

Magnesium
44mg
11%

Folate
40µg
10%

Iron
1mg
9%

Copper
0.17mg
9%

Vitamin B1
0.13mg
9%

Vitamin B2
0.14mg
8%

Zinc
1mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.58mg
6%

Vitamin E
0.86mg
6%

Vitamin B12
0.34µg
6%

Selenium
3µg
5%

Vitamin D
0.45µg
3%

covered percent of daily need

Related Recipes