Easter is right around the corner so if you’re trying to plan ahead and find delicious easter side dish recipes, you have come to the right place!
Delicious Easter Side Dish Recipe: Potatoes au Gratin with Leeks, Parmesan Reggiano & Thyme
I love Easter because it’s a time for gathering with loved ones and enjoying a delicious meal. While ham or lamb may be the star of the show, the side dishes are just as important in creating a memorable feast. If you’re looking for a rich, creamy, and flavorful addition to your Easter spread, try this Potatoes au Gratin recipe!
Why You’ll Love This Recipe
This dish takes the classic potatoes au gratin to the next level with the addition of tender leeks, nutty Parmesan Reggiano, and fragrant thyme. The combination of flavors creates a luxurious and balanced dish that pairs beautifully with any Easter main course. Plus, it’s easy to make ahead of time, allowing you to spend less time in the kitchen and more time enjoying the holiday.
Not only is this recipe incredibly delicious, but it’s also simple to prepare! The creamy, cheesy layers of potatoes make it a crowd-pleaser that even picky eaters and kids will love. Hosting for a group can be tough but having easy easter side dish recipes like this one on hand will make preparation easier. With its comforting flavors and irresistibly crispy top, this dish is guaranteed to have everyone at the table asking for seconds!
More Easter Side Dish Recipe Ideas
If you’re looking to round out your Easter table with more delicious side dishes, there are plenty of options to explore. From roasted spring vegetables to classic deviled eggs, the right sides can elevate your holiday feast and planning ahead of time is half the battle. For more inspiration, check out my honey glazed carrots recipe or pickled deviled eggs recipe!
Potatoes au Gratin with Leeks, Parmesan Reggiano & Thyme
Step by step instructions for one of my favorite Easter side dish recipes.
10
servings30
minutes90
minutesIngredients
- 4
russet potatoes, sliced very thin
- 2 cups
heavy cream
- 3
garlic cloves, smashed
- 5
thyme sprigs, whole
- 1
large leek
- 4 tbsp
butter, unsalted
salt, to taste
pepper, to taste
- 7 oz
Parmigiano Reggiano, finely grated (6oz to assemble, 1oz top when baking)
- 3 tbsp
thyme, picked leaves
directions
Make Heavy Cream Reduction
- In a small pot, add heavy cream, smashed garlic cloves & thyme sprigs.
- Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes, reducing by a quarter to infuse flavors. DO NOT WALK AWAY FROM THE BOIL.
- Strain cram and chill. Set aside for gratin assembly.
PREP AND SAUTE LEEKS
- Cut off root end and green tops of leeks and discard.
- Cut leeks in half lengthwise, lay leeks cut side down and slice half-moons about 1/8” inch thick.
- Place cut leeks into a mixing bowl and fill with cold water. Agitate leeks and let them float to the top and dirt sink to the bottom. Use a skimmer and remove clean leeks. Place on towels and pat dry.
- In a sauté pan on medium heat, add butter and melt. Add leeks and sweat out leeks until they become tender and the color brightens.
- Remove from heat and place leeks on a sheet pan and chill. Set aside for assembly.
GRATIN ASSEMBLY
- Preheat oven to 350°
- Peel potatoes and cover with cold water to keep from browning.
- Take 8” x 8” pan, using cold butter, rub a thin layer of butter across the bottom and sides of the dish
- Slice 1 potato in rounds on a mandolin as thin as possible, no more than a 1/16”. If the slices are too thick the potato will curl up and not lay flat during assembly.
- Begin shingling potato slices overlapping by almost half.
- When first layer of potato is done, lightly season with salt and pepper. Drizzle 2 Tbsp. of cream reduction down covering evenly. Next spread out an 1/8th of the sauteed leeks. Leeks will be used every layer. Then sprinkle grated parmesan and thyme leaves-use thyme every other layer.
- For the second layer repeat the same as the first layer. There will be 7 layers of potatoes leaving the last bit of leeks and thyme for the top layer of the gratin.
- Cover gratin and bake at 350° 1 hour 15 minutes covered. Uncover, add remaining parmesan and return back in oven uncovered for 15 minutes.
Remove from the oven and let rest for 10-15 minutes before serving.
This Potatoes au Gratin with Leeks, Parmesan Reggiano, and Thyme is the ultimate Easter side dish—creamy, cheesy, and packed with comforting flavors. Whether you’re hosting a big family gathering or enjoying an intimate holiday meal, this dish will have everyone coming back for seconds. Give it a try this Easter and watch it become a new holiday tradition!
This blog is all about Easter side dish recipes, easter recipes and more. Check out everydaywithcassie.com.
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