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Leek and Potato Gratin

Leek and Potato Gratin

with Goat Cheese and Spinach

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3.2 / 4 Ratingout of 297 ratings
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Gratin originated in French cuisine and is a culinary technique in which an ingredient is topped with a browned crust. In this recipe we have used our HelloFresh favourite panko breadcrumbs and creamy goat's cheese to give this dish an indulgent, crispy crust.

Allergens:Milk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Yellow Potato

85 g

Leek, sliced

10 g

Parsley

1 unit

Vegetable Broth Concentrate

56 g

Goat Cheese

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

⅓ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

56 g

Baby Spinach

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories450 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate57 g
Sugar5 g
Dietary Fiber7 g
Protein12 g
Cholesterol30 mg
Sodium562 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1 COOK POTATOES
1 COOK POTATOES
1

Preheat your broiler to high (to broil the gratin). If you don't have an oven-proof pan, transfer your veggies to an 8x8-inch baking dish after Step 3 (before assembling)!

Wash and dry all produce.* Cut the potatoes into 1/2-inch pieces. In a medium pot, combine the potatoes with 1/2 tsp salt and enough water to cover the potatoes by 1-inch. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Cook, uncovered, until the potatoes are fork-tender, 13-15 min.

2 COOK LEEKS
2 COOK LEEKS
2

Meanwhile, heat a medium oven-proof pan over medium heat. When the pan is hot, add 1 tbsp oil, then the leeks. Cook, stirring often, until the leeks are golden-brown, 6-7 min.

3 MAKE SAUCE
3 MAKE SAUCE
3

Add the broth concentrate and 1 cup water into the pan with the leeks. Reduce the heat to low. Cook, stirring occasionally, until the sauce thickens slightly, 10-12 mins. Meanwhile, roughly chop the parsley. In a small bowl, combine the panko, Parmesan and 1 tbsp oil. Season with salt and pepper.

4 FINISH SAUCE
4 FINISH SAUCE
4

When the potatoes are tender, drain and set aside. When the sauce is reduced, remove the pan from the heat and add the sour cream. Stir together until the sauce is smooth, 1 min. Add the potatoes, spinach and parsley to the sauce. Cook, stirring together, until the spinach wilts, 1-2 min. Season with salt and pepper.

5 ASSEMBLE
5 ASSEMBLE
5

Crumble the goat cheese over the potato mixture, then sprinkle over the cheesy-panko. Broil in the middle of the oven, until the cheesy-panko topping is crispy and golden-brown, 2-3 min. (TIP: Keep your eye on it so it doesn't burn!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide the leek and potato gratin between plates.