Hamersley’s Bistro
553 Tremont Street
Boston, MA 02116


Creamy Bistro Potato and Leek Gratin
Chef Gordon Hamersley of Hamersley’s Bistro – Boston, MA
Adapted by StarChefs.com
From Bistro Cooking at Home by Gordon Hamersley (Broadway Books)

This is the creamy gratin. We serve it with all kinds of roasts at the restaurant. As with most creamy dishes, it needs a lot of seasoning, so be generous with the salt and pepper. If you’d like to make the gratin ahead by a couple of hours, just let it sit at room temperature and reheat it at 350° F, adding a little cream if necessary.

Yield: 6 Servings


  • 2 Tablespoons unsalted butter
  • 2 large or 3 medium leeks, roots and dark green leaves cut off, white and light
  • green parts thinly sliced, washed well, and patted dry
  • 3 cloves garlic, finely chopped
  • ½ teaspoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 3 russet potatoes, peeled and thinly sliced
  • 1 cup grated Gruyère cheese

Preheat the oven to 350° F. Melt the butter in a large sauté pan over medium-low heat. Add the leeks, garlic, and thyme, and season lightly with salt and pepper. Cook, stirring occasionally, until the leeks are tender, 7 to 10 minutes. Add the cream and bring it to a boil. Reduce the heat to a simmer and let the cream and leeks bubble for an additional 3 minutes. Season the cream with more salt and pepper. Turn off the heat and add the potato slices to the leeks, tossing them gently but thoroughly to combine.

Layer half of the potato-leek mixture into a 1½-quart gratin dish and sprinkle half of the Gruyère cheese over the mixture. Add the rest of the potatoes and leeks to the dish and top with the remaining cheese. Bake until the potatoes are very tender and the cheese has melted and turned golden brown, 45 minutes to 1 hour.

To Serve:
Let the gratin sit for at least 10 minutes before serving. Or let it sit for a couple of hours and then reheat it to serve.

   Published: January 2006