Prepared with cream and fontina cheese, this rich gratin makes a decadent side dish for your favorite roasted meats, especially a lamb shoulder.

Serves 6-8


  • 4 T. unsalted butter, divided, plus more for baking dish
  • 2 medium leeks, halved, thinly sliced, and thoroughly rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 2 t. fresh thyme leaves, picked
  • 2 pounds russet potatoes, peeled and sliced into 1/8” rounds
  • 1 1/2 c. heavy cream
  • 2 cloves garlic, grated
  • 1 1/2 c. grated fontina cheese


Preheat oven to 350 degrees and butter a 2-quart baking dish. In a large bowl, season potatoes generously with salt and pepper, gently toss to evenly coat, and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Add leeks and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks are softened and lightly golden, 5-7 minutes.

Layer half of the prepared potatoes into the buttered baking dish, then scatter half of the cooked leeks over the top. Repeat layers.

Return the skillet to medium heat and add cream, remaining butter, and garlic paste. Stir together, scraping up any brown bits from the bottom of the pan, and bring to a simmer.

Simmer gently for about 5 minutes, then pour garlic cream over the leeks and potatoes. Cover tightly with a sheet of foil and transfer to the oven. Bake until potatoes in the center of the baking dish are tender when pierced with the tip of a sharp knife, about 45-60 minutes, then remove foil, top with grated cheese, and continue baking until golden and bubbly, 15-20 minutes more. Allow to cool slightly before serving.

This recipe goes great as a side dish for Confit Lamb Shoulder. Shop our Half Lamb Box to get started.