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potato and leek gratin



This potato and leek gratin is a very cozy dish, amazing as a main or side dish; it is also a great vegetarian option. Made with our Truly Grass Fed Salted Butter, it is packed with yummy flavors and a meal which is sure to have everyone asking for more.



  • 3 tbsp Truly Grass Fed salted butter in cubes
  • 2 medium leeks, trimmed and without dark leaves and the root ends, thinly sliced
  • 1 cup milk
  • 1 cup heavy cream
  • 1.3 lb potatoes
  • 4 oz shredded sharp cheddar
  • Salt and nutmeg to taste
  • Butter to grease


  1. Heat 1 tbsp of butter in a medium saucepan. Add leeks, a pinch of salt, and stir to coat.
  2. Using low heat, cook for about 10 minutes, stirring once in a while, until tender. Turn off the heat, add milk, heavy cream, nutmeg, and salt to taste, and let infuse for 15 minutes.
  3. Heat the oven to 320ºF/160ºC (medium-low).
  4. Grease a medium-sized baking dish (about 8”) with butter and set aside.
  5. Peel the potatoes and thinly slice them, about 1/8”.
  6. Assemble the gratin in the baking dish making layers, starting with 1/3 of the cream with leeks, 1/3 of the potatoes on top, butter in cubes, and 1/3 of the cheese, and repeat until you have used up everything.
  7. Cover with aluminum foil and take it to the oven for about 1 hour or until the potatoes are very tender (start testing after 45 minutes). Take off the foil and let it golden for about 15 minutes. Serve immediately.