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Potato Leek Gratin
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4 ounces (1/2 cup) cream cheese, softened

1/4 cup grated Parmesan cheese

1 teaspoon finely chopped fresh garlic

1 teaspoon chopped fresh basil  

1 teaspoon chopped fresh chives  

1 teaspoon chopped fresh dill  

1 1/4 teaspoons salt, divided

1/2 teaspoon chopped fresh thyme  

1/4 teaspoon pepper

1/4 cup Land O Lakes® Butter

1/4 cup all-purpose flour

2 cups Land O Lakes® Half & Half

3 pounds small new red potatoes, cleaned, unpeeled, thinly sliced

1 large (2 1/2 cups) leek, well cleaned, halved lengthwise, cut into 1-inch pieces


1/3 cup panko bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons Land O Lakes® Butter


Chopped fresh chives and dill, as desired

 *Substitute 1/2 teaspoon each dried basil, chives and dill and 1/8 teaspoon dried thyme.

How to make

  1. STEP 1

    Heat oven to 400°F. Butter 13x9-inch casserole dish; set aside. 

  2. STEP 2

    Combine cream cheese, 1/4 cup Parmesan cheese, garlic, basil, chives, dill, 1 teaspoon salt, thyme and pepper in large bowl until smooth; set aside.

  3. STEP 3

    Melt 1/4 cup butter in 4-quart saucepan. Add flour; cook, whisking constantly, 2 minutes. Slowly add half & half, whisking constantly, until well combined and smooth. Add half & half mixture to cheese mixture. Beat until smooth; set aside.

  4. STEP 4

    Place half of potatoes into prepared casserole dish, overlapping in rows. Sprinkle with remaining 1/4 teaspoon salt. Top with leek pieces. Pour half of cheese sauce mixture over potatoes and leeks. Arrange remaining potatoes in overlapping rows. Top with remaining cheese sauce mixture. Bake, uncovered, 40 minutes.

  5. STEP 5

    Meanwhile, combine topping ingredients in small bowl. Top casserole with bread crumb mixture; continue baking, uncovered, 20 minutes or until top is golden brown and potatoes are tender when pierced with fork. Let cool 15 minutes. Sprinkle with chopped chives and dill, as desired.

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