About this recipe
Gratins are a great option for vegetarians, either as a side-dish or more of a main meal. Leeks and potatoes are a match made in heaven and when combined with some tangy cheese they make a really flavoursome dish.
This one-pot recipe allows the leeks to cook down slowly alongside the potatoes, making them soft and sweet. I love adding more robust herbs such as thyme and rosemary that pair really well with the leeks. This dish makes a great side to have with a roast dinner, it’s super saucy which means it’s perfect to go alongside a nut roast- I also love it with veggie sausages.
Photo Credit: Hope Pointing
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- 350g Potatoes, peeled and thinly sliced
- 1 Leek, thinly sliced
- 1 Courgette, thinly sliced
- 200ml Vegetable stock
- 2 Cloves garlic, crushed
- Large handful fresh parsley
- Salt and pepper
- 1tbsp Olive oil
- 1 slice of Wholemeal bread, blitzed into breadcrumbs / 50g pre-made breadcrumbs
- 30g Parmesan (optional)
Use a 15cm / 10cm baking tray for this dish
Preheat your oven to 180C.
Peel and slice your potatoes, leek, garlic and courgette to around 0.5cm thick.
In a baking dish (roughly 20cm by 10cm), layer up your potatoes, leeks, garlic and courgettes, adding a little salt and pepper and chopped parsley between the layers. Pour over the hot vegetable stock and cover with tin foil. Put into the oven for around 30-40 minutes until the potatoes are tender.
Remove from the oven and top with the breadcrumbs, parmesan and olive oil. Return to the oven for a further 5-10 minutes or so until the top is golden brown.
Remove from the oven and top with a little more fresh parsley before serving.