Sage Potato Au Gratin with Leeks

This simple yet elegant side dish is going to wow everyone at your dinner table. It’s the perfect accompaniment to a roasted ham or turkey dinner — or let it shine beside a simple cut of grilled meat. Enjoy!


  • 2 ½ lbs. Russet or red potatoes, cut into ⅛” slices
  • 4 Tbsp. Wild Mushroom & Sage Olive Oil
  • 2 Tbsp. unsalted butter or 3 Tbsp. Butter Olive Oil (vegan option)
  • 3 leeks, white and light green part, sliced thinly
  • 2 large shallots, sliced thinly
  • 3 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1 cup grated cheddar cheese
  • Pinch of nutmeg
  • 1 tsp. minced thyme
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese


🥔 Preheat oven to 400. In a skillet over medium heat, saute leeks & shallots in olive oil. Remove from pan and set aside. 

🥔 Heat 2 Tbsp. butter (or butter olive oil) in saucepan until melted, add flour, and whisk for 2 minutes. Slowly pour in milk (cold is best), stirring constantly until smooth and slightly thick.  

🥔 Reduce heat and stir in cheddar cheese, nutmeg, and thyme. Mixture will be thick.  Season with salt and pepper.

🥔 Butter a 9″ x 13″ baking dish and place potatoes in rows, covering the bottom of the dish. Spread with half of the leek mixture on top, then add half of the cheese sauce and spread over potatoes and leek layer. 

🥔 Repeat with another layer of potatoes, then leeks, then cheese sauce. 

🥔 Sprinkle with parmesan cheese on top and cover with aluminum foil.  Bake for 35 minutes, then remove foil and bake for another 15 minutes.  Let cool slightly before drizzling with Wild Mushroom & Sage olive oil, and serving. Enjoy!

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