Riverford Wicked Leeks
Potato, leek and wild garlic gratin recipe image

Print Potato, leek and wild garlic gratin

This dish received an overwhelming response when we served it at the Field Kitchen in Devon. Pungent wild garlic sits beautifully amid cream and potatoes. It could either stand as a vegetarian main with some salad on the side (in which case you might want to substitute the Parmesan for another hard cheese), or could be eaten with roast meat for a sumptuous dinner.


  • 50g butter
  • 300g leeks, trimmed & thinly sliced
  • Large handful wild garlic leaves
  • 3 garlic cloves, crushed
  • 100ml double cream
  • 100ml milk
  • 4-5 large potatoes, peeled & sliced
  • 2 tbsp Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4. Melt butter in a large pan - add leeks and cook gently until soft. Wash and roughly slice the wild garlic. Next, add garlic and wild garlic leaves and cook for 5 minutes. Season well.
  2. Add cream and milk and bring to the boil. Add 1 tablespoon Parmesan. Check seasoning. Mix in a bowl with potato slices.
  3. Arrange in a gratin or ovenproof dish. Cover with tin foil and bake for 1 hour until the potatoes are just cooked. Remove foil, sprinkle with the rest of the cheese - place back in the oven and cook until brown on top.
want to cook with fresh ingredients? try one of our award winning veg boxes