Easy Leek and Potato Au Gratin

Easy Leek and Potato Au Gratin

Simple and delicious, leeks and potatoes baked with cheese and herbs.
Recipe Courtesy of: Potato Goodness
Prep10 minutes
Cook35 minutes
Course Dinner, Leftovers, Lunch, Side Dish
Cook Type Oven, Stove Top
Dish Type Comfort
Season Fall, Winter


  • 3 tbsp. Extra Virgin Olive Oil
  • 4 c. leeks, washed, chopped into ¼-inch slices
  • 1 tbsp. kosher salt
  • tsp. ground white pepper
  • c. all purpose flour
  • 5 c. vegetable stock or vegetable broth
  • 6 c. Tasteful Selections potatoes, cut into 1½-inch cubes
  • 1 c. fat-free half & half
  • 2 tbsp. fresh thyme, chopped
  • 8 oz. low fat cream cheese
  • 8 oz. shredded part skim mozzarella


  • In a large heavy-bottomed pot over medium heat, heat the olive oil and begin to cook the leeks. Season the leeks with salt and continue to cook, stirring often, cook the leeks until they begin to become translucent and wilt in size.
  • Add the white pepper and the flour and stir. While stirring, gradually add in the vegetable stock, and continue stirring until slightly thick. Add the potatoes and the half and half and allow the mixture to come to a boil and then reduce the heat to a simmer.
  • Add the thyme and cook until the potatoes are tender (about 20-25 minutes).
  • Mix in the cream cheese and remove from the heat.
  • Transfer the mixture to a casserole dish and turn the broiler on your oven on.
  • Sprinkle the top of the potatoes with the shredded mozzarella and place under the broiler for2-3 minutes or until the top is golden and bubbly.
  • Allow the casserole to cool slightly before serving.