Autumn Leek and Potato Gratin

Autumn Leek and Potato Gratin

There's nothing quite like embracing the flavours of autumn with a comforting dish that warms both the heart and soul. Our Autumn Leek and Potato Gratin is a must-try this April, and here’s why:

Organic, Seasonal, and Wholesome
April showers bring forth the bounty of the earth, and what better way to celebrate than with organic ingredients that are in their prime? Our gratin recipe features leeks and potatoes that are not just any produce; they are the cream of the crop, BioGro certified, and sourced from local growers who nurture their plants with love and without the use of harmful pesticides.

A Symphony of Flavours
The leeks from Gisborne, known for their delicate sweetness, pair wonderfully with the earthy tones of potatoes. When baked together in a creamy sauce and topped with a golden crust of cheese, they create a symphony of flavours that’s both comforting and uplifting.

Why Try It This April? April is a time of transition, and our bodies crave the nutrients and comfort that seasonal foods provide. This gratin is not just a meal; it’s a celebration of the season’s best, a way to connect with the natural cycle of life, and a step towards a more sustainable lifestyle. 

So, don your apron, preheat your oven, and prepare to fall in love with a dish that’s as nourishing as it is delightful. 


  • 4 large leeks, washed and sliced
  • 4 large potatoes, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup grated cheese (Gruyere or cheddar works well)
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish


Preheat your oven to 180°C and grease a baking dish with organic butter or oil.

Layer half of the sliced potatoes in the bottom of the dish, followed by half of the sliced leeks and minced garlic. Season with salt and pepper.

Repeat the layers with the remaining potatoes, leeks, and garlic.

In a small saucepan, heat the organic heavy cream and vegetable broth over medium heat until warmed through. Pour the mixture evenly over the potatoes and leeks in the baking dish.

Sprinkle the grated cheese over the top of the gratin.

Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown.

Garnish with fresh thyme leaves before serving.


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