Mary Berry Leek And Potato Gratin

I was tired, the leeks were gritty (again), and I’d already peeled half the potatoes before realising the peeler was blunt. The whole idea of a gratin felt fiddly. But I kept going — mainly because Mary Berry said it was worth it, and let’s be real, when has she ever lied?

Somewhere between layering the soft leeks, pouring over the garlicky cream, and smelling that golden cheese bubbling away, I had to admit: alright Mary, you were right. Again.

This Leek and Potato Gratin is hearty, creamy, and just the kind of comfort food you want when the wind’s howling and the socks are woolly. It’s not fancy. It’s just good. And once you’ve made it once, you’ll probably do it again and again — whether you’re in the mood or not.

Ingredients

• 125ml stock – Any cube will do. Chicken or veg works fine.
• 1 carton double cream – That’s where the luxury comes in.
• 150ml milk – Helps loosen the cream so it’s not too rich.
• 1 garlic clove, crushed – One is enough. Trust me.
• 1 bay leaf – Old-fashioned, but gives that subtle something.
• A knob of butter – For greasing the dish.
• 800g potatoes, peeled and thinly sliced – A mandoline helps if you’re brave.
• 2 leeks, cleaned and thinly sliced – Make sure to wash them properly — they hide a lot of grit.
• 175g cooked ham, chopped – Something smoky or honey-roast works beautifully.
• 85g cheddar cheese, grated – Mature if possible, for maximum flavour.

How to Make It

1. Make the creamy base: In a small pan, heat the stock, double cream, milk, garlic, and bay leaf. Bring it up to a gentle boil, then turn off the heat and let it sit while you deal with the rest.
2. Get the oven going: Preheat to 180°C (fan 160°C or gas mark 4). Butter a deep ovenproof dish — about two litres in size.
3. Layer it all up: Mix the sliced potatoes, leeks, and ham together in a bowl. Tip everything into the dish and spread it out evenly.
4. Add the creamy mix: Pour your infused cream mixture over the top. Season well with salt and pepper. I often forget this part, then kick myself later when it’s a bit bland.
5. Top with cheese: Scatter the grated cheddar across the top. Be generous — you’re already halfway to heaven.
6. Cover and bake: Cover the dish with foil and bake for 30 minutes. Pop it on a tray if you’re worried about spills.
7. Uncover and finish baking: Remove the foil, then bake for another 35–45 minutes. Baste occasionally with the creamy sauce at the bottom.
8. Let it rest: Cool for 15 minutes before serving. It settles a bit and slices more neatly.

Common Mistakes

Why are my potatoes still crunchy?
They probably weren’t sliced thin enough. Use a mandoline or take your time with the knife.

Why does it taste bland?
You might not have seasoned between layers. Potatoes need salt — don’t be shy.

Why is the top brown but the inside isn’t cooked?
Oven too hot, or dish too high in the oven. Cover with foil and lower the shelf.

Why is it watery?
Waxy potatoes can release moisture. Use floury ones like Maris Piper or King Edward.

What did you mess up?
I once forgot the cheese entirely. I genuinely stared at the dish halfway through baking and thought, “Why does this look sad?” Don’t do that.

Storage and Reheating Tips

• Fridge: Keep leftovers covered in the fridge for up to 3 days. Still lovely cold or reheated.
• Freezer: Freeze it before baking if you can. Wrap tightly. Lasts about 3 months. Defrost overnight in the fridge before cooking.
• To Reheat:
  • Oven: 175°C, covered, for 20–25 minutes until piping hot.
  • Microwave: Works well in short bursts. Cover it, and stir halfway through.
  • Stovetop: In a pan, low heat. Bit unusual, but I’ve done it when the oven was full.

What to Serve With It

• Simple green salad – With a sharp mustard dressing to cut through the richness.
• Roast chicken – Proper Sunday feel.
• Grilled sausages – Pork and leek bangers go nicely with it.

FAQ Section

Can I make this vegetarian?
Yes! Leave out the ham, or swap in mushrooms or spinach.

Can I use a different cheese?
Definitely. Gruyère is lovely. Parmesan gives a good salty crust.

Can I make it ahead?
Absolutely. Assemble it, refrigerate, and bake the next day. Add 10 minutes to the bake time.

Do I need to peel the potatoes?
For the best texture, yes. But if the skins are thin and clean, no one’s stopping you.

Can I add herbs?
Yes — thyme or rosemary work beautifully. Just don’t go overboard.

Try More Recipes:

• Mary Berry Mac And Cheese
• Mary Berry Bubble And Squeak
• Mary Berry Egg And Bacon Pie