Sweet Potato and Leek Gratin

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the sweet potatoes and slice them thinly or cut them into very thin slices. Wash the leek and cut it into small rings.
Heat the cream (for the figure-conscious, Cremefine with 15% fat content also tastes good) in a small saucepan, melt the butter in it, season with the herbs, nutmeg, salt and pepper and bring to the boil briefly. Take the pot off the stove and let it cool down a bit.
Grease a small baking dish. Cover the bottom of the baking dish with about a third of the sweet potato slices like fish scales. Spread over a third of the leek rings and pour the same amount of cream sauce over them. Layer the remaining sweet potato slices and leek rings in the same way. Sprinkle with grated cheese and bake in the preheated oven at 180 ° C for about 30 minutes.
The gratin is ready when the cheese is golden brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.