Potato Gratin with Leeks and Thyme

Potato Gratin with Leeks and Thyme

Prep Time

20 minutes

Cook Time

60 minutes


8 people

Chicken broth stands in for heavy cream in this lighter version of a potato gratin.

Recipe courtesy of Williams-Sonoma


  • 2 tablespoons olive oil
  • 2 leeks, about 8 ounces total, halved lengthwise, white and light green portions thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pound red potatoes, each about 2 inches in diameter, cut into 1/8-inch-thick rounds
  • 1 1/2 cups chicken broth


  • 1 Preheat an oven to 400°F.
  • 2 Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
  • 3 In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
  • 4 Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving.


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