Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}

Recipe #2 on my quest to cook through Mastering the Art of French Cooking by Julia Child, this recipe is a variation on the Gratin de Pommes de Terre aux Anchois, but as I was missing the leeks from last week’s Quiche aux Champignons, I decided they would be the perfect addition to the dish for this week’s SundaySupper event with Chantal. OK, admittedly mostly because I have this fantastic Chantal dish that I love but rarely use and as you may know by now I am always up for an excuse to use a dish or platter.

For this preparation, I opted to make a true Gratin as described by Julia as basically a Quiche minus the pastry shell, baked in a dish and usually more substantial in its ingredients. I plan on serving this as a side item with roasted chicken for the perfect fall dinner.


  • The leek cooking technique created soft leeks full of flavor that really could be added to any dish or used as a topping for fish or chicken.
  • The value of using lids on pots. Seems simple and 101 but the items retain their moisture, or even create more, and cook evenly.


  • Use slightly less butter. Probably cut this on the onion portion.
  • Use slightly more pepper. Possibly use a herb…sage…
  • BIG TIP: There was more liquid in the dish after baking than expected. For the future: Make sure potatoes are fully drained. Even on a towel before adding. Make sure all leek liquid is cooked off before adding to dish.


Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks}


  • 1 lb. sliced white of leek (about 3 ½ cups)
  • ½ cup water
  • 1 tsp. salt
  • 3 cups chopped potatoes
  • 2/3 cup minced onions
  • 6 tb butter (3 for leeks / 3 for onions)
  • 3-4 cup baking dish such as an 8-inch Pyrex pie plate
  • 3 eggs beaten
  • 1 ½ cups whipping cream
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ¼ cup grated Swiss cheese


Preheat oven to 375 degrees

Boil Leeks over moderately high heat in a heavy bottomed, covered saucepan with the water, salt, and 3 Tb. butter until liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender.

Cook onions slowly in 3 Tb. butter for 5 minutes, until tender but not browned.

Drop potatoes in boiling salted water and cook for 6-8 minutes or until barely done. Drain thoroughly.

Butter the baking dish. Layer 1/2 potatoes, onions and leeks then repeating with 2nd ½ of all.

Combine eggs, whipping cream, salt and pepper. Whip. Pour over potatoes, onions and leek in dish. Spread cheese over top.

Bake for 30-40 minutes in upper third of oven until top is nicely browned.

Gratin de pommes de terre #JuliaChild via @AnAppealingPlan

gratin de pommes de terre #JuliaChild via @AnAppealingPLan

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These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.



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