Leek and potato soup
A mild soup thickened by the potato itself, without cream.
Everyday cooking
Potato and leek gratin
Thin potato slices, softened leeks and milk with cream, cooked until tender right through the dish.
20Preparation · min
70Cooking · min
4Servings
Step-by-step method
- 01
Heat the oven to 180°C. Split leeks and wash between their layers, then slice. Soften in oil for about 8 minutes.
- 02
Slice peeled potatoes evenly, about 3 mm thick. Mix milk, cream, chopped garlic, salt and pepper.
- 03
Layer potatoes and leeks in a shallow baking dish. Pour in the liquid, cover and bake for 30 minutes.
- 04
Uncover, add cheese and bake for about 25–30 more minutes. A knife should pass easily through potatoes in the centre; cook longer if needed, protecting the top.
Times are guides: piece size, equipment and products may change them.
Related recipes
Pea soup without cream
Frozen peas and a little potato make an easy soup to blend.
Mashed potatoes with milk
A soft mash, crushed by hand and loosened gradually with warm milk.
Plan equipment and serving
- Equipment to prepare
- Frying pan · Baking dish · Oven
- Planning detail
- Cheese colour alone does not show doneness: test potatoes in the centre and allow for dish depth.