Gluten-free potato and leek gratin with Gruyère

Gluten-free potato and leek gratin with Gruyère: creamy, savoury and warm from the oven with potatoes, leek, cream, Dijon mustard and full-flavoured cheese.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 420 kcal per serving
• Protein: 16 g
• Fat: 22 g
• Carbs: 38 g

Ingredients

• 800 g potatoes
• 2 stalks of leek
• 200 ml cream
• 100 ml milk
• 150 g Gruyère
• 1 tbsp Dijon mustard
• 1 clove of garlic
• 1 tbsp butter
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and grease a baking dish with butter. Peel the potatoes and cut them into thin slices.
2. Halve the leek lengthways, wash it thoroughly and cut it into fine half-rings. Whisk the cream, milk, Dijon mustard, garlic, nutmeg, salt and pepper together until smooth.
3. Layer the potatoes, leek, some of the cream mixture and Gruyère alternately in the dish. Finish with a layer of potatoes and scatter the remaining Gruyère over the top.
4. Bake the gratin covered at 200 °C for 25–30 min until the potatoes are soft. Then bake uncovered for another 10 min until golden brown on top.
5. Leave to rest briefly so the layers settle. Before serving, round off with a little pepper if needed.
6. Serve hot, ideally with a green salad or steamed veg.

Good to know

A gratin like this feels like honest home cooking. Creamy, golden brown and just right for days when you want something warm from the oven.

Swaps

Gruyère → another Alpine cheese (similarly full-flavoured, also provides protein) | cream → crème fraîche (a little tangier, usually a little thicker) | milk → unsweetened almond milk (contains tree nuts) | butter → ghee (buttery flavour, practically no water content)

Allergens

Contains milk (cream, milk, butter, Gruyère) and mustard (Dijon mustard). Usually good for children; in pregnancy, make sure you use pasteurised dairy products.