Leek and Sweet Potato Gratin

Our Leek and Sweet Potato Gratin recipe has everything you expect in an oven-baked potato gratin but switches things up with tender leeks, sliced sweet potatoes and ham. This cheesy sweet potato casserole is everything you want in a side dish… plus a bit more.

Leek and Sweet Potato Gratin
Cook time: 
Total time: 
  • 125 ml chicken stock
  • 200 ml double cream
  • 150 ml milk
  • 1 clove garlic, crushed
  • 1 bay leaf (optional)
  • 400 g sweet potatoes, peeled and thinly sliced
  • 400 g potatoes, peeled and thinly sliced (can be substituted for extra sweet potato)
  • 2 leeks, cleaned and thinly sliced
  • 175 g sliced ham, chopped
  • salt and black pepper, to taste
  • 100g grated cheddar cheese
  • butter, for greasing
  1. Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while continuing dish.
  2. Preheat the oven to 180°C. Butter a 2 litre gratin dish well.
  3. Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer.
  4. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  5. Stand the dish on a baking tray to catch any overflow. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften.
  6. Remove the foil and bake for another 35-45 minutes, spooning some of the sauce mixture over every now and again until the potatoes are tender.
  7. Cool for 15 minutes before serving.
You can add a few parsnips by reducing the equivalent amount of potatoes

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