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Leek & Potato Gratin

Leek & Potato Gratin

with Spinach and Goat's Cheese

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The less experienced home chefs out there may be asking "grat what"? Well, this quick and absolutely delicious recipe is going to make gratin your new bestie! Gratin originated in French cuisine and is a culinary technique in which an ingredient is topped with a browned crust. In this recipe, we have used our HelloFresh favourites; panko breadcrumbs and creamy goat's cheese, giving this dish an indulgent, crispy crust.

Allergens:CeleryCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)


10 grams

Vegetable Stock Paste


25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

100 grams

Baby Spinach

150 grams

Creme Fraiche


75 grams

Goat's Cheese


Not included in your delivery

150 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat43.0 g
of which saturates22.0 g
Carbohydrate59 g
of which sugars10.0 g
Protein19 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain your potatoes in a colander and keep to one side.


Meanwhile, heat a splash of oil in a wide bottomed saucepan on medium heat. Add your leek and cook until soft, 4-5 mins, stirring frequently.


Add the water (see ingredients for amount) to the leek along with the vegetable stock paste. Stir to combine, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.


Meanwhile, pop the panko breadcrumbs in a bowl. Season with salt and pepper then mix in the olive oil for the crumb (see ingredients for amount). Keep to one side.


Add the baby spinach to your leek mixture a handful at a time until wilted, 1-2 mins. Your potatoes should be cooked and drained by now - add them to the pan as well. Stir in the creme fraiche. Lower the heat and warm until the creme fraiche starts to bubble. Remove from the heat and season to taste with salt and pepper if needed.


Spoon the mixture into an ovenproof dish and sprinkle the breadcrumbs on top. Crumble the goat's cheese on top and pop it on the top shelf of your oven for 8-10 mins. You want the goat's cheese to melt and the crumb to brown nicely. TIP: Keep and eye on it - you don't want to burn the crust. Serve your leek and potato gratin in deep bowls or plate. Enjoy!