Recipe

A luscious Buttery Leek and Potato Gratin layered with tender leeks, potatoes, and a cheesy, buttery topping—this dish is a decadent side for any occasion!

Indulge in the rich, comforting layers of Buttery Leek and Potato Gratin, where creamy potatoes and sweet leeks come together under a golden, cheesy crust. Perfect as a hearty side for family dinners or a special holiday feast, this dish brings warmth and elegance to your table. The Geedel Rotary Cheese Grater streamlines prep by shredding cheese and slicing veggies with ease, making this recipe a joy to create. Let’s dive into this delicious gratin!

Ingredients

2 lbs (900g) potatoes (e.g., Yukon Gold or Russet)

2 large leeks, white and light green parts only

2 cups grated Gruyère cheese

2 cups heavy cream

2 tablespoons unsalted butter, melted

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground nutmeg

Instructions

Prep the Potatoes: Wash and peel the potatoes. Attach the 3-Blade Set to your Geedel Vegetable Chopper and secure it to the countertop with its stable suction base—no slipping or wobbling. Feed the potatoes into the hopper and turn the Z-shaped handle a few times to create thin, even slices.

The sharp stainless steel blades ensure uniform cuts that cook evenly.

Grate the Cheese: Switch to the 2-Blade Set on the cheese slicer. Add the Gruyère cheese block to the hopper and turn the handle effortlessly to shred it into fluffy, fine pieces. The food pusher keeps your hands safe, and the detachable handle handles large batches with ease.

Assemble the Gratin: Preheat your oven to a temperature suitable for baking. Grease a baking dish with some of the melted butter. Layer half the potato slices in the dish, followed by half the leeks. Sprinkle with half the grated cheese, salt, pepper, and nutmeg. Repeat the layers, then pour the heavy cream evenly over the top. Drizzle the remaining melted butter over the surface.

Bake: Bake until the potatoes are tender and the top is golden and bubbly, with the cheese melted into a creamy layer. The leeks will soften, blending their mild flavor into the dish.

Serve: Let the gratin rest briefly before serving. Scoop generous portions and pair with roasted meat or enjoy as a standalone comfort food!

Tips and Variations

Potato Type: Yukon Gold adds creaminess, while Russets offer a fluffier texture.

Cheese Swap: Use cheddar or Parmesan (shredded with the 2-Blade Set) for a different taste.

Herb Boost: Add chopped thyme or rosemary between layers.

Creamy Twist: Mix in a splash of milk or broth for a lighter version.

Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven to restore the crispy top.

Conclusion

This gratin combines the earthy sweetness of leeks with creamy potatoes and a cheesy, buttery finish that melts in your mouth. The cheese shredder hand crank simplifies prep with its versatile blade options—slicing veggies and shredding cheese with sharp premium blades for safe, precise results. The stable suction base ensures a steady grip, making it a kitchen essential. Whether it’s a cozy dinner or a festive spread, this gratin brings richness and flavor to your table.