The Mary Berry Leek And Potato Gratin is a delightful dish that combines thinly sliced potatoes, leeks, chopped ham, and grated cheddar, all bathed in a creamy mixture of stock, double cream, milk, garlic, and a bay leaf. This dish takes 80 minutes to cook and serves four people.
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💗 Why You’ll Be Glad You Tried This Recipe
- Creamy comfort. Indulge in the velvety texture and comforting flavors of this gratin.
- Balanced delight. Enjoy the perfect harmony of sweet leeks, savory ham, and sharp cheddar.
- Easy and accessible. Simple ingredients and instructions make this recipe a breeze for all.
- Versatile and customizable. Adapt the dish to your liking by swapping proteins or making it vegetarian.
❓ What Is Mary Berry Leek And Potato Gratin Recipe?
Mary Berry Leek And Potato Gratin is a creamy and flavorful dish made with thinly sliced potatoes, leeks, ham, and cheddar cheese. It gets its name from the golden crust that forms on top during baking. It’s a comforting and satisfying meal option.
🥔 Mary Berry Leek And Potato Gratin Ingredients
- 125ml stock (made with a cube—whatever you’ve got)
- carton double cream
- 150ml milk
- 1 garlic clove, crushed
- 1 bay leaf
- a knob of butter for greasing
- 800g potatoes, peeled and thinly sliced
- 2 leeks, washed and thinly sliced
- 175g sliced ham, chopped
- 85g cheddar, grated
🥘 Instructions For Mary Berry Leek And Potato Gratin
- In a small saucepan, combine the stock, cream, and milk with the garlic and bay leaf, and bring to a boil.
- Remove from heat, cover, and allow the flavors to infuse while you prepare the remainder of the dish.
- Preheat the oven to 180°C/gas 4/fan 160°C/degrees Celsius. Butter a two-liter gratin dish thoroughly. In a dish, combine the potatoes, leeks, and ham, and distribute them in an even layer.
- Pour the stock mixture on top and place the bay leaf in the center. Season and then top with parmesan.
- Place the dish on a baking sheet to collect any potential spills. Cover loosely with aluminum foil and bake for 30 minutes.
- Examine the potatoes with a knife; they should have just begun to soften.
- Remove the foil and continue baking for an additional 35 to 45 minutes, basting with the stock mixture every so often, until the potatoes are tender.
- Cool for fifteen minutes prior to serving.
💭 Recipe Tips
- Ensure even slicing. Thinly and evenly slice potatoes and leeks for even cooking. It will help them cook evenly and avoid undercooked or overcooked sections.
- Don’t skimp on seasoning. Salt and pepper each layer of potatoes and leeks to increase flavor. It will make the food taste better and highlight each element.
- Adjust the cooking time. Check the gratin during baking to avoid overbaking. To avoid burning while the potatoes simmer, foil the top if it browns too quickly.
- Experiment with cheese. While cheddar is popular, try Gruyere or Parmesan for unusual flavors. Just ensure the cheese melts smoothly and complements the other elements.
- Let it rest before serving. After baking, let the gratin cool for a few minutes. This sets it and makes serving easier without coming apart.
🍗 What To Serve With Leek And Potato Gratin?
Mary Berry Leek And Potato Gratin pairs well with a variety of dishe consider serving it alongside a fresh green salad, roasted vegetables, or a protein of your choice, such as grilled chicken or fish.
🎚 How To Store Leek And Potato Gratin?
- In the fridge. To store traditional Mary Berry Leek and Potato Gratin, refrigerate in an airtight container for up to 3 days.
- In the freezer. To freeze, assemble without baking, cover tightly, and freeze for up to 3 months thaw in the refrigerator before baking.
🥵 How To Reheat Leek And Potato Gratin?
- In the oven. Cover with foil and bake at 350°F (175°C) for 20–25 minutes.
- In the microwave. Place in a microwave-safe dish, cover, and heat in 1-minute intervals until hot.
- On the stovetop Heat in a non-stick skillet over medium-low heat, stirring occasionally, until heated through.
FAQs
How Do You Cut Leeks For Gratin?
To cut leeks for gratin, trim off the dark green tops and root ends. Slice them lengthwise, then crosswise into thin half-moons.
How Do I Prevent The Potatoes From Turning Brown In Leek And Potato Gratin?
Prevent potatoes from turning brown by placing them in a bowl of cold water after slicing. Drain and pat dry before using in the gratin.
How Do I Make Leek And Potato Gratin Crispy On Top?
To make Leek And Potato Gratin crispy on top, sprinkle breadcrumbs or grated cheese on the surface before baking.
What Is The Best Type Of Ham To Use In Leek And Potato Gratin?
The best type of ham to use in Leek And Potato Gratin is cooked and sliced ham, such as smoked ham or honey-glazed ham.
What Herbs Can I Add To Enhance The Flavor Of Leek And Potato Gratin?
Herbs like thyme, rosemary, or parsley can enhance the flavor of Leek And Potato Gratin. Add them to the dish before baking for a fragrant touch.
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Mary Berry Leek And Potato Gratin Nutrition Facts
Serving Size 1 wedge
- Calories 134
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Protein: 6g
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 312mg
- Calcium: 157mg
- Iron: 1mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Leek And Potato Gratin
Description
The Mary Berry Leek And Potato Gratin is a delightful dish that combines thinly sliced potatoes, leeks, chopped ham, and grated cheddar, all bathed in a creamy mixture of stock, double cream, milk, garlic, and a bay leaf. This dish takes 80 minutes to cook and serves four people.
Ingredients
Instructions
- In a small saucepan, combine the stock, cream, and milk with the garlic and bay leaf, and bring to a boil.
- Remove from heat, cover, and allow the flavors to infuse while you prepare the remainder of the dish.
- Preheat the oven to 180°C/gas 4/fan 160°C/degrees Celsius. Butter a two-liter gratin dish thoroughly. In a dish, combine the potatoes, leeks, and ham, and distribute them in an even layer.
- Pour the stock mixture on top and place the bay leaf in the center. Season and then top with parmesan.
- Place the dish on a baking sheet to collect any potential spills. Cover loosely with aluminum foil and bake for 30 minutes.
- Examine the potatoes with a knife; they should have just begun to soften.
- Remove the foil and continue baking for an additional 35 to 45 minutes, basting with the stock mixture every so often, until the potatoes are tender.
- Cool for fifteen minutes prior to serving.
Notes
- Ensure even slicing. Thinly and evenly slice potatoes and leeks for even cooking. It will help them cook evenly and avoid undercooked or overcooked sections.
- Don’t skimp on seasoning. Salt and pepper each layer of potatoes and leeks to increase flavor. It will make the food taste better and highlight each element.
- Adjust the cooking time. Check the gratin during baking to avoid overbaking. To avoid burning while the potatoes simmer, foil the top if it browns too quickly.
- Experiment with cheese. While cheddar is popular, try Gruyere or Parmesan for unusual flavors. Just ensure the cheese melts smoothly and complements the other elements.
- Let it rest before serving. After baking, let the gratin cool for a few minutes. This sets it and makes serving easier without coming apart.