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Leek Gratin

Leek Gratin

While the leek fritters are the family favourite for the Seder, we prefer to make this lighter version year round. Some recipes for leek gratins call for matzo meal and some are made with either ground meat or mashed potatoes. I usually add ground beef to the leek fritters and mashed potatoes and cheese to the leek gratin. Since the mashed potatoes replace the matzo meal, it’s a good alternative for those who can’t tolerate gluten.

The leek gratin is similar to the spinach one but the flavour of the leeks really stands out. It can be made ahead of time, refrigerated or frozen to be baked at a later time. I like to double or triple the recipe, prepare a few gratins and freeze them. It freezes well and makes a great vegetarian dish with a side salad but I have to admit, I love this piping hot out of the oven or cold from the fridge.

  • 3-4 medium leeks
  • 2 medium baked potatoes, peeled and mashed
  • 3 eggs
  • ¾ cup feta cheese, crumbled
  • ½ cup grated mozzarella cheese
  • Sea salt and freshly ground black pepper
  • Grated mozzarella cheese to sprinkle on top
  • Oil to grease the baking dish

Preheat the oven to 375F, grease a baking dish and set aside. Cut the leeks into ½ inch slices; wash in lots of cold water, repeat if necessary until the leeks are clean. Transfer to a pot and add about half a cup of water, cover with a lid and cook over medium high heat, until the leeks are soft.

Transfer the cooked leeks to a colander and let them cool, once they are cool enough to handle, squeeze as much water as possible from the leeks.

In a large bowl, combine the leeks, mashed potatoes, eggs and cheeses, season with a little sea salt and freshly ground black pepper. Transfer the leek mixture to the greased baking dish and top with the grated cheese. Bake until the cheese is golden brown, serve hot, warm or at room temperature.


13 comments to Leek Gratin

  • Megi, I love leeks, and this looks like another delicious dish :) I was reading in your last post how you keep in touch with your mom over internet. I do that too :) It’s very hard not having our parents close to us, but the distance make us appreciate them more. And they are happy because we are happy, where ever we are :) Have a nice day!

  • Patricia Williams

    Hey Megi, I made the spinach gratin today and it was delicious, I froze one too, I am really excited about that. I am going to pull it out of the freezer on a busy week day and bake it while I work on the main course. Do you have a list of make ahead, freeze and bake meals? Me and my family would really appreciate it. :)

  • Patricia Willams

    Oh I also meant to say that I am planning on trying the leek gratin, sorry to crowd your blog but I couldn’t edit the message!

  • Beautiful gratin! Leeks give a very sweet taste to everything they are added. I bet it tasted great!

  • I’ve really become enamored with leeks lately and so this gratin looks absolutely delicious! Definitely need to try it out soon!

  • Yum! Lots of good ingredients in this dish.

  • I’ve been waiting for this post:)…Looks like a dish I would love to try. I think it is such a great side dish..or as you said, a meal in itself.
    Love the combination of leeks and potatoes…and the cheese brings it up a notch. Thanks so much for sharing this lovely recipe.

  • This has got to be the best leek gratin I have ever seen! Simply mouthwatering!

  • LindenTea

    Mihaela, I can’t imagine what we would have done if this was 30 years ago when skype and gmail did not exist.

    Patricia, you are not crowding my blog, all your comments are greatly appreciated, I am so glad to hear you liked the spinach gratin, it’s great to be able take something out of the freezer on busy days, I’ll try to come up with a list of things I make ahead and freeze.

  • This looks incredibly good, The color is fantastic. Because I’m new to your blog I’ve spent some time exploring and browsing through your earlier entries. I’m so glad I did that. I really like the food and recipes you feature here and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  • LindenTea

    Thank you for your visit and comment Mary, I love your blog too and subscribed right away!

  • Megicim, i baked this recipe last week and we loved it so much! Tolga says he will ask for it again soon.. thanks for sharing.

  • LindenTea

    Evrencim, I am so glad you guys like it. :)

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