Spanish Potato, Leek and Manchego Gratin Recipe
This creamy gratin with potatoes, leeks and Manchego cheese is inspired by Spanish oven-baked dishes that often appear at Sunday lunches. Manchego adds a bold, slightly nutty flavor, while the leeks turn sweet and soft as they bake. It’s a great side for meat, but in a larger portion it can easily take the main role on the plate, similar to French potato gratin, just in a more Spanish version.
A Spanish twist on classic potato gratin: sweet, soft leeks and nutty Manchego cheese create deep flavor with just a few simple ingredients. It works both as a luxurious side and a satisfying vegetarian main.
Chef's tips
Slice the potatoes as evenly as possible so they cook at the same rate. If your oven browns the top too quickly, loosely cover the dish with foil again for the last minutes of baking. Taste the cream mixture before pouring it over the potatoes and adjust the seasoning—once baked, it’s harder to correct.
How to serve
Serve as a side with roasted chicken, pork tenderloin or grilled fish. For a vegetarian meal, pair it with a big green salad, roasted vegetables or a tomato salad with red onion and herbs.
Ingredients
- potatoes medium, suitable for baking - 800 g
- leek only the white and light green part - 2 piece
- Manchego cheese grated on a fine grater - 120 g
- 30% cream - 250 ml
- milk - 100 ml
- garlic - 2 cloves
- olive oil for sautéing the leek - 1 tablespoon
- butter for greasing the dish - 10 g
- nutmeg grated - 0.25 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease an ovenproof dish of about 20×30 cm with butter.
- Peel the potatoes and slice them thinly, about 2–3 mm thick. The easiest way is to use a mandoline or a very sharp knife.
- Wash the leeks thoroughly, cut them in half lengthwise, then into half-moons. Make sure there is no sand between the layers.
- Heat the olive oil in a pan over medium heat. Add the leek and cook for 6–8 minutes, stirring often, until it softens and turns slightly translucent but does not brown.
- Peel the garlic and chop it finely. Add it to the leek for the last minute of cooking, stirring so it doesn’t burn.
- In a bowl, mix the cream, milk, nutmeg, a pinch of salt and pepper. Add half of the grated Manchego and stir.
- Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Season lightly with salt and pepper.
- Spread half of the sautéed leek over the potatoes. Pour over some of the cream mixture so it just covers the layer.
- Repeat the layering: another layer of potatoes, the remaining leek, a little salt and pepper, and finally the rest of the cream mixture.
- Place a final layer of potatoes on top and press down gently with your hand to even everything out. Sprinkle with the remaining Manchego.
- Cover the dish with aluminum foil (shiny side facing in) and bake for 30 minutes. Then remove the foil and bake for another 15 minutes, until the top is golden and a knife slides into the potatoes without resistance.
- After removing from the oven, let the gratin rest for 10 minutes so it can set slightly and be easier to slice. Serve warm.
Storage
No storage information available for this dish.
This gratin was inspired by Sunday lunches in Spain, where simple ingredients are slowly baked until they turn into something comforting and rich. Manchego gives it a distinct character, but the recipe stays flexible and forgiving, so you can easily adapt it to what you have on hand.
