A hearty and comforting vegetarian bake, this leek and potato dish combines creamy layers of potatoes, tender leeks, and melted cheese with a subtle hint of white wine. Perfect for chilly evenings, it’s an easy-to-make dish that feels indulgent without being heavy.
Why You’ll Love This Recipe
This leek and potato bake is a comforting vegetarian twist on the classic French Tartiflette. The combination of tender potatoes, lightly caramelized leeks, and a rich cheesy crème fraiche sauce creates a dish that is both filling and flavorful. The addition of fresh herbs like dill and mint adds brightness, while a splash of white wine keeps the bake creamy and slightly tangy. It’s perfect for cozy weeknight dinners or as a make-ahead dish for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500g (1 pound) waxy salad potatoes
3 large leeks, trimmed
A small bunch of fresh dill
A few sprigs of fresh mint
3 cloves garlic
1 tbsp unsalted butter plus extra for greasing the dish
Salt and black pepper, to taste
6 tbsp crème fraiche
200g (7 oz) grated hard cheese such as Cheddar, Comte, or Gruyere
100ml (1/3 cup) dry white wine
30g (2 tbsp) grated Parmesan
Directions
Boil the potatoes in salted water until tender. Drain and let them cool slightly.
Slice the leeks into 2cm thick discs. Finely chop the dill and mint leaves, and peel and finely chop the garlic.
Melt 1 tablespoon of butter in a pan over medium-high heat. Add the leeks and cook until they start to brown and soften, about 5 minutes. Stir in the garlic, dill, and mint, and season well with salt and pepper.
Slice the cooled potatoes into medium-thick slices.
Preheat the oven to 200°C (400°F, gas mark 6). Butter a large gratin dish.
Layer the potatoes at the bottom of the dish. Season with salt and pepper, then spread 2 tablespoons of crème fraiche over the potatoes and sprinkle a quarter of the hard cheese on top. Add half of the cooked leeks. Repeat with another layer of potatoes, seasoning, crème fraiche, cheese, and the remaining leeks. Top with the remaining potatoes and cheese.
Pour the white wine evenly over the dish and sprinkle with half the Parmesan. The bake can be refrigerated at this point if preparing ahead of time.
Bake for 25–30 minutes until the top is golden and bubbling. Allow to rest for 5 minutes before serving, then sprinkle with the remaining Parmesan.
Add mushrooms: Sauté 150g of mushrooms with the leeks for an earthy twist.
Vegan version: Use a plant-based crème fraiche and vegan cheese alternative.
Herb swap: Replace dill and mint with thyme or parsley for a different flavor profile.
Spicy touch: Add a pinch of smoked paprika or chili flakes to the leek mixture.
Single-layer bake: Mix all ingredients together in one layer for a quicker assembly.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Bake fully and allow to cool, then freeze in a sealed container for up to 2 months.
Reheating: Reheat in a 180°C (350°F) oven for 15–20 minutes until warmed through. Microwaving is possible but may make the top less crispy.
FAQs
Can I use different types of potatoes?
Yes, waxy or all-purpose potatoes work best as they hold their shape during baking.
Can this be made ahead of time?
Absolutely. Assemble the bake and store it in the fridge until ready to bake.
Can I skip the white wine?
Yes, you can use vegetable stock as a substitute.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I add other vegetables?
Carrots, mushrooms, or spinach can be added for extra nutrition and flavor.
Can I use pre-grated cheese?
Yes, pre-grated cheese works fine, but freshly grated tends to melt better.
Can I make it vegan?
Replace crème fraiche and cheese with vegan alternatives for a dairy-free version.
How do I prevent the top from burning?
Cover with foil for the first 20 minutes of baking and uncover for the last 10 minutes.
Can I double the recipe?
Yes, use a larger baking dish and adjust cooking time slightly.
How do I make it extra creamy?
Add an additional 2 tablespoons of crème fraiche between layers or a splash more white wine.
Conclusion
This leek and potato bake is the ultimate comfort food—rich, cheesy, and full of flavor. With minimal prep and a simple layering method, it delivers a satisfying vegetarian meal that can be enjoyed any night of the week. The combination of herbs, leeks, and creamy potatoes makes it a standout dish for both everyday dinners and special occasions.
A creamy, cheesy leek and potato bake with fresh herbs and a hint of white wine, layered with tender potatoes and leeks for a comforting vegetarian dish.
Ingredients
500g (1 pound) waxy salad potatoes
3 large leeks, trimmed
A small bunch of fresh dill
A few sprigs of fresh mint
3 cloves garlic, peeled and finely chopped
1 tbsp unsalted butter plus extra for greasing the dish
Salt and black pepper, to taste
6 tbsp crème fraiche
200g (7 oz) grated hard cheese such as Cheddar, Comte, or Gruyere
100ml (1/3 cup) dry white wine
30g (2 tbsp) grated Parmesan
Instructions
Boil potatoes in salted water until tender. Drain and cool slightly.
Slice leeks into 2cm discs. Finely chop dill and mint.
Melt 1 tbsp butter in a pan over medium-high heat. Add leeks and cook 5 minutes until softened and lightly browned. Stir in garlic, dill, mint, salt, and pepper.
Slice cooled potatoes into medium-thick slices.
Preheat oven to 200°C (400°F). Butter a large gratin dish.
Layer potatoes in dish, season with salt and pepper, spread 2 tbsp crème fraiche, and sprinkle a quarter of the hard cheese. Add half of the cooked leeks. Repeat layering. Top with remaining potatoes and cheese.
Pour white wine evenly over the dish and sprinkle half the Parmesan. Bake 25–30 minutes until golden and bubbling. Let rest 5 minutes, then sprinkle remaining Parmesan.
Notes
Add mushrooms: sauté 150g mushrooms with leeks.
Vegan version: use plant-based crème fraiche and vegan cheese.
Herb swap: replace dill and mint with thyme or parsley.
Spicy touch: add smoked paprika or chili flakes to leeks.
Single-layer bake: mix all ingredients in one layer for faster assembly.
Store leftovers in airtight container in fridge up to 3 days.
Freeze fully baked dish up to 2 months.
Reheat in 180°C (350°F) oven 15–20 minutes; microwaving is possible but may reduce top crispiness.
