This version of the classic French "Gratin Dauphinois" incorporates marjoram alongside thyme for a more aromatic touch. Enjoy the creamy, indulgent layers of potatoes and leeks, crowned with a golden cheesy crust.

Ingredients:

4 medium russet potatoes, thinly sliced
2 tbsp olive oil
1 leek, thinly sliced
2-3 sprigs each of fresh thyme and marjoram
350ml double cream
1 garlic clove, lightly crushed
¼ tsp ground nutmeg
¾ tsp sea salt
½ tsp ground black pepper
50g grated Gruyère cheese
25g grated Parmesan cheese

Method:

1. Preheat the Oven
Set your oven to 220°C (200°C fan forced)

2. Infuse the Cream
In a small saucepan, combine the double cream, thyme, marjoram, garlic, nutmeg, salt, and pepper. Warm gently over low heat for 5–7 minutes, ensuring the cream absorbs the aromatic flavours. Remove from heat and strain to discard solids.

3. Sauté the Leeks
Heat olive oil in a medium pan over medium heat. Add the sliced leeks and cook until softened but not browned, about 10 minutes. Set aside.

4. Prepare the Baking Dish
Butter a casserole dish. Spread half the sautéed leeks on the bottom.

5. Layer the Potatoes and Leeks
Arrange the potato slices over the leeks, slightly overlapping. Spread the remaining leeks on top, tucking some between the potatoes for even distribution.

6. Add the Cream Mixture
Pour the infused cream evenly over the potatoes and leeks, ensuring they are well-coated.

7. Add the Cheesy Topping
Sprinkle the Gruyère and Parmesan cheeses over the top, along with a few extra thyme and marjoram leaves for garnish.

8. Bake the Gratin
Place the dish on a baking tray to catch any spills. Bake for 45–50 minutes until the potatoes are tender and the top is bubbling and golden. For extra crispness, place under a hot grill for 3–5 minutes.

9. Serve and Enjoy
Allow the gratin to cool slightly before serving. It pairs beautifully with roasted meats or a crisp green salad.

Chef’s Tips:

Slice the potatoes evenly using a mandoline for uniform cooking.
For an extra creamy dish, cover the gratin with foil for the first 30 minutes, then remove it to brown the top.

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Potato and Leek Gratin Recipe