Mary Berry’s Leek and Potato Gratin is made with chicken thighs, leeks, potatoes, cider, double cream, Dijon mustard, cheddar, and smoked paprika. This hearty gratin recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Mary Berry Leek And Potato Gratin Ingredients
- 50g / 3½ tbsp butter
- 500g / 1lb 2oz boneless, skinless chicken thighs, cut into 4cm / 1½in cubes
- 2 large leeks, trimmed and sliced
- 150ml / ⅔ cup cider
- 1 heaped tsp Dijon mustard
- 1 tsp soy sauce
- ¼ tsp smoked paprika (sweet or hot), plus extra for sprinkling
- 300ml / 1¼ cups double cream (or heavy cream)
- 350g / 12oz potatoes (such as Maris Piper), scrubbed and finely sliced
- 50g / ½ cup cheddar, grated
- Salt and freshly ground pepper, to taste
How To Make Mary Berry Leek And Potato Gratin
- Preheat the oven: Set the oven to 200°C / 180°C Fan / Gas 6 / 400°F.
- Fry the chicken: In a large casserole dish, melt half the butter over medium heat and fry the chicken until golden brown. Remove and set aside.
- Cook the leeks: Add the leeks and remaining butter to the pan. Cook over low heat until softened but not browned.
- Make the sauce: Add the cider, mustard, soy sauce, smoked paprika, cream, salt, and pepper to the leeks. Bring to a boil for 2–3 minutes until the mixture thickens.
- Combine the chicken: Add the chicken and its juices back to the pan. Stir to combine and heat through.
- Prepare the gratin: Transfer the mixture to an ovenproof dish (approx. 26x20cm / 10½x8in or 23cm / 9in round). Arrange the potato slices on top.
- Add cheese and paprika: Sprinkle the cheddar cheese and a little smoked paprika over the potatoes.
- Bake: Bake for 30 minutes or until the potatoes are tender when pierced with a knife, and the dish is bubbling.
- Serve: Serve hot with green leafy vegetables.
Recipe Tips
- Slice the potatoes thinly: Make sure the potato slices are very thin and even, around 2–3mm thick. This helps them cook evenly and become tender in the oven.
- Use a mandoline for slicing: If you have one, a mandoline makes slicing the potatoes quickly and evenly much easier, ensuring a uniform cook.
- Don’t rush the leeks: Cook the leeks slowly over low heat until they’re soft but not browned. This allows their flavor to develop without burning.
- Check the potatoes: After baking for 30 minutes, poke a knife into the potatoes to ensure they are soft. If they’re still firm, cover with foil and bake for an extra 5–10 minutes.
- Rest before serving: Let the gratin sit for 5 minutes after it comes out of the oven. This helps the sauce thicken slightly and makes it easier to serve.
What To Serve With Leek And Potato Gratin?
This creamy, cheesy Leek and Potato Gratin pairs well with green beans, steamed broccoli, roasted carrots, or buttered peas. It can also be served alongside grilled chicken, roast beef, sauteed spinach, or a mixed green salad for a delicious dinner.
How To Store Leftovers Leek And Potato Gratin?
- Refrigerate: First, let the leftover Leek and Potato Gratin cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. It will keep for up to 3 days in the fridge.
- Freeze: Leek and Potato Gratin is not recommended for freezing because the cream and potatoes may become grainy and watery when thawed. It’s best to enjoy it fresh or from the fridge.
How To Reheat Leftovers Leek And Potato Gratin?
- In The Oven: Preheat the oven to 180°C / 350°F. Cover the gratin with foil and heat for 15–20 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the top.
- In The Microwave: Place a portion of the gratin in a microwave-safe dish and cover loosely. Heat on medium power for 2–3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Transfer the gratin to a non-stick pan over low heat. Cover and heat gently, stirring occasionally, until warmed through, about 8–10 minutes.
Mary Berry Leek And Potato Gratin Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 398
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 46mg
- Sodium: 374mg
- Potassium: 1293mg
- Total Carbohydrate: 53g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 15g
Try More Mary Berry Recipes:
- Mary Berry Apple and Pear Pie
- Mary Berry Chicken Curry With Coconut Milk
- Mary Berry Carrot And Orange Cake
- Mary Berry Baked Alaska
Mary Berry Leek And Potato Gratin
Description
Mary Berry’s Leek and Potato Gratin is made with chicken thighs, leeks, potatoes, cider, double cream, Dijon mustard, cheddar, and smoked paprika. This hearty gratin recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 200°C / 180°C Fan / Gas 6 / 400°F.
- Fry the chicken: In a large casserole dish, melt half the butter over medium heat and fry the chicken until golden brown. Remove and set aside.
- Cook the leeks: Add the leeks and remaining butter to the pan. Cook over low heat until softened but not browned.
- Make the sauce: Add the cider, mustard, soy sauce, smoked paprika, cream, salt, and pepper to the leeks. Bring to a boil for 2–3 minutes until the mixture thickens.
- Combine the chicken: Add the chicken and its juices back to the pan. Stir to combine and heat through.
- Prepare the gratin: Transfer the mixture to an ovenproof dish (approx. 26x20cm / 10½x8in or 23cm / 9in round). Arrange the potato slices on top.
- Add cheese and paprika: Sprinkle the cheddar cheese and a little smoked paprika over the potatoes.
- Bake: Bake for 30 minutes or until the potatoes are tender when pierced with a knife, and the dish is bubbling.
- Serve: Serve hot with green leafy vegetables.
Notes
- Slice the potatoes thinly: Make sure the potato slices are very thin and even, around 2–3mm thick. This helps them cook evenly and become tender in the oven.
- Use a mandoline for slicing: If you have one, a mandoline makes slicing the potatoes quickly and evenly much easier, ensuring a uniform cook.
- Don’t rush the leeks: Cook the leeks slowly over low heat until they’re soft but not browned. This allows their flavor to develop without burning.
- Check the potatoes: After baking for 30 minutes, poke a knife into the potatoes to ensure they are soft. If they’re still firm, cover with foil and bake for an extra 5–10 minutes.
- Rest before serving: Let the gratin sit for 5 minutes after it comes out of the oven. This helps the sauce thicken slightly and makes it easier to serve.
Mary Berry Leek And Potato Gratin