The Ultimate Creamy Potato Leek Gratin with Toasted Walnut Crumble: A Perfect Spring Comfort Dish
As the days grow longer and a gentle warmth fills the air, spring beckons us outdoors and inspires lighter, fresher culinary creations. However, there’s always room for a truly comforting dish, especially one that celebrates the season’s transitional bounty. This Potato Leek Gratin is precisely that – a delectable and hearty side dish that seamlessly blends creamy richness with the delicate, sweet notes of fresh leeks. It’s an absolute must-try for any spring meal, from a casual family dinner to a festive Easter gathering. Prepare to impress with its layers of tender potatoes, generous cheese, and a uniquely crunchy, toasted walnut crumble that sets it apart from any gratin you’ve had before.
Oh, the joy of spring! It’s truly a magical time of year. We’re finally being treated to glimpses of sunnier, warmer weather, and the landscape is transforming with shades of vibrant green buds bursting forth from every tree branch. Daffodils proudly display their cheerful lemon-yellow blooms, and a handful of trees are already in full splendor, flaunting an array of breathtakingly colorful blossoms. If I’m being honest, the delicate cherry blossoms hold a special place in my heart, signaling the full arrival of this beautiful season. With spring comes a natural shift in our kitchens, as we eagerly anticipate fresh produce and lighter fare. Yet, there’s an undeniable allure to dishes that still offer warmth and deep satisfaction, perfect for those lingering cool evenings or comforting weekend meals. This gratin strikes that perfect balance.
From Leftovers to Culinary Masterpiece: The Inspiration Behind This Gratin
This particular Potato Leek Gratin owes its existence to a single, forgotten leek in my vegetable drawer. Isn’t it often the case that the most delicious and inventive recipes are born out of spontaneity, sometimes even a bit haphazardly? I’ve certainly found that to be true in my own culinary journey. Over time, I’ve learned the invaluable lesson of meticulously writing down every single recipe as it comes to life. This trait was painfully acquired after numerous attempts to recreate amazing dishes from memory, only to find them turn out nothing like the original. It’s a classic “live and learn” scenario, isn’t it? Though, sometimes, it feels like you have to live through a few culinary misadventures before that learning truly sticks.
My commitment to minimizing food waste has made me more intentional about using up every ingredient. That lonely leek became my mission, and my mind immediately drifted to the warm, comforting memory of a previous creation: Roasted Garlic, Bacon & Chive Au Gratin Potatoes. That dish, by the way, is absolutely divine, and it served as the perfect inspiration. I knew it was time to craft another cheese-infused potato sensation, but this time with the delicate flavor of leeks taking center stage.
The Versatility of Potatoes: A Gluten-Free Staple
For me, potatoes have been an unwavering go-to side dish ever since I embraced a gluten-free lifestyle. Their natural versatility is truly what I adore most about them. They can be roasted, mashed, fried, baked, or, as in this case, transformed into an incredibly rich and satisfying gratin. I’m constantly seeking new and exciting ways to elevate them, to dress them up and showcase their incredible potential. Yukon Gold potatoes, specifically mentioned in this recipe, are an excellent choice for gratins. Their waxy texture holds its shape beautifully when thinly sliced, and their buttery flavor perfectly complements the creamy sauce and savory leeks.
What Makes This Gratin Truly Special: The Toasted Walnut Crumble
While a classic potato gratin is always a crowd-pleaser, this isn’t your ordinary, run-of-the-mill recipe. Yes, there’s cheese – and plenty of it! But what truly elevates this side dish and sets it apart is the ingenious addition of a buttery, toasted walnut and bread crumb layer. This exquisite crumble is nestled delicately on top of all those creamy, tender potatoes, creating a textural sensation that is nothing short of extraordinary.
The crunchy Diamond of California walnut layer bakes up into a state of golden, buttery perfection. Imagine the rich, nutty notes of brown butter meeting the satisfying crunch of perfectly toasted walnuts – it’s a mind-blowing combination of flavors and textures. This crumble provides a delightful contrast to the soft, creamy interior of the gratin, adding an unexpected layer of sophistication and indulgence to every bite. It transforms a simple gratin into something truly memorable, making it a standout dish at any meal.
Cheesy Perfection and Make-Ahead Convenience
Of course, I made sure to add a generous layer of savory Parmesan cheese on top – because, well, duh! What’s a gratin without abundant cheese? The salty, sharp notes of the Parmesan beautifully mingle with the crisp and crunchy walnut layer, creating a harmonious blend of flavors that will have you reaching for seconds. You’ll find yourself wanting to make this Potato & Leek Gratin to accompany every meal. Its irresistible combination of creamy potatoes, sweet leeks, and the unique crunch of the walnut streusel makes it a versatile dish suitable for many occasions.
One of its many advantages is its make-ahead potential. If your weekdays are particularly busy, you can prepare the potato and leek layers in advance. Simply hold off on adding the walnut streusel until you’re ready to reheat and serve, ensuring that satisfying crunch is fresh and perfectly toasted. This convenience makes it an ideal option for entertaining or for preparing a delicious meal with minimal last-minute fuss.
Serving Suggestions: From Side Dish to Vegetarian Main
While this Potato Leek Gratin shines brightly as a luxurious side dish, it’s hearty enough to stand alone as a delightful vegetarian main course. Paired with a simple, fresh side salad tossed in a light vinaigrette, it transforms into a complete and satisfying meal. Imagine serving this alongside a roasted chicken, a pan-seared steak, or even as part of a festive brunch spread. Its rich flavors and comforting presence make it a versatile addition to any menu. The blend of textures – from the tender, melt-in-your-mouth potatoes to the crunchy, savory topping – ensures that every bite is an experience to savor.
Whether you’re looking for a sophisticated side for a holiday dinner or a comforting, flavorful main dish for a weeknight, this Potato Leek Gratin with its distinctive walnut crumble is sure to become a new favorite in your recipe repertoire. It’s a celebration of simple ingredients transformed into something truly extraordinary.
Potato Leek Gratin
Pin
Rate
Ingredients
Potato Leek Gratin
- 6 large Idaho® Yukon Gold potatoes, very finely sliced
- 4 tablespoons unsalted butter, plus more for greasing
- 3 cloves garlic, peeled and minced
- 2 and ¼ cups heavy cream
- 1 large leek
- 2 tablespoons freshly chopped thyme
- 1 cup grated Parmesan cheese
- Salt and pepper
Walnut Streusel
- 1 cup finely chopped walnuts
- 1 cup panko bread crumbs, regular or gluten-free
- 1 teaspoon freshly chopped thyme
- 3 tablespoons melted butter
- ½ cup grated Parmesan cheese
Instructions
-
Preheat oven to 350 degrees F. Generously butter a 9-inch-by-13-inch casserole dish.
-
Heat butter in a medium saucepan over medium heat. Add the garlic and cook, stirring often, until aromatic, about 2 minutes. Add the heavy cream to the pan and cook until the cream mixture comes to a low simmer, about 5 minutes. Remove from the heat and set aside.
-
Remove the green part from the leek and slice in half. Run each half under cold water to clean out any dirt or sand. Pat dry and thinly slice.
-
Place a layer of the potato slices in the bottom of the prepared casserole dish. Pour a thin layer of the cream mixture over the top. Sprinkle with kosher salt and black pepper. Top with a 1/3 of the sliced leeks, approximately 2 teaspoons chopped thyme, and 1/4 cup of Parmesan cheese. Repeat until all of the potatoes are used up. Top final layer with remaining cream.
-
Cover the pan with aluminum foil and bake for 1 hour. Remove the pan from the oven and evenly sprinkle the walnut streusel over the potatoes. Bake, uncovered, for 30 minutes, or until the potatoes are tender and the streusel is golden brown. Remove the potatoes from the oven and allow them to rest for 15 minutes before serving.
-
To make the walnut streusel, add walnuts, bread crumbs, thyme, and melted butter to the bowl. Mix to evenly coat. Fold in the Parmesan cheese and set aside.
If you like this recipe, pin it to Pinterest!
Disclosure: This recipe was created in partnership with Diamond of California. All text and opinions are 100% my own. Thank you for your continued support as I work with brands I love and that make One Sweet Mess possible!