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Whole-grain Alpine potato & leek gratin with green salad
Recipe

Whole-grain Alpine potato & leek gratin with green salad

Main • Switzerland

Thinly sliced potatoes and tender leeks baked with a whole-grain thickened milk sauce and a modest topping of Gruyère, paired with a simple Swiss-style salad.

Why smarter

Whole-grain flour thickens the sauce so you can keep it creamy without cream; a smaller amount of full-flavour Gruyère delivers the gratin taste with less saturated fat, and the salad rounds out the plate.

Chef tip

Slice potatoes evenly (2–3 mm) so they cook through at the same time. If you have it, a mandoline makes this quick.

Soft line

Comforting gratin vibes, a bit lighter—perfect for an everyday dinner.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Waxy potatoes, scrubbed 800.000 g Waxy potatoes e.g., Charlotte; thinly sliced 2–3 mm
2 Leeks 2.000 medium Leeks white and light green parts; washed well; thinly sliced
3 Canola oil 2.000 tsp Canola oil
4 Garlic, finely grated or minced 1.000 clove Garlic
5 Whole-grain wheat flour 2.000 tbsp Whole-grain wheat flour
6 Semi-skimmed milk (1.5%) 450.000 ml Semi-skimmed milk
7 Vegetable stock (low-salt if possible) 150.000 ml Vegetable stock
8 Dijon mustard 1.000 tsp Dijon mustard optional but tasty
9 Dried thyme 1.000 tsp Dried thyme or 1 tbsp chopped fresh
10 Ground nutmeg 0.250 tsp Nutmeg
11 Gruyère, coarsely grated 80.000 g Gruyère or Emmentaler
12 Salt Salt to taste
13 Black pepper Black pepper to taste
14 Mixed salad leaves 150.000 g Mixed salad leaves e.g., lettuce, lamb’s lettuce, chicory
15 Cucumber, sliced 0.500 medium Cucumber
16 Cherry tomatoes, halved 200.000 g Cherry tomatoes
17 Canola oil (for dressing) 1.000 tbsp Canola oil
18 White wine vinegar 1.500 tbsp White wine vinegar
19 Dijon mustard (for dressing) 0.500 tsp Dijon mustard
20 Salt and black pepper (for dressing) Salt and black pepper to taste

Method

  1. Heat oven to 200°C (fan 180°C). Lightly oil a medium baking dish (about 25 x 18 cm).
  2. Warm 2 tsp canola oil in a large pan over medium heat. Add leeks with a pinch of salt and cook 6–8 minutes until soft, stirring. Add garlic for 30 seconds.
  3. Sprinkle in whole-grain flour and stir for 1 minute. Gradually whisk in milk, then stock. Simmer 2–3 minutes until lightly thickened.
  4. Season the sauce with thyme, nutmeg, pepper and (optional) 1 tsp Dijon. Taste and adjust salt.
  5. Layer half the sliced potatoes in the baking dish, add half the leek sauce. Repeat with remaining potatoes and sauce, pressing down so the potatoes are mostly covered.
  6. Cover with foil and bake 35 minutes. Uncover, sprinkle with grated Gruyère and bake 15–20 minutes more until potatoes are tender and the top is golden.
  7. Let the gratin rest 5–10 minutes to set up for easier serving.
  8. Meanwhile, toss salad leaves, cucumber and tomatoes. Whisk dressing (1 tbsp canola oil, 1.5 tbsp white wine vinegar, 0.5 tsp Dijon, salt and pepper) and mix through just before serving.
  9. Serve the gratin with a generous portion of salad on the side.