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Potato Gratin with Leeks and Thyme

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


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


Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.

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.

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. Serves 8.

Williams-Sonoma Kitchen