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Leek and Root Vegetable Gratin

  • Prep Time: 35 minutes
  • Cook Time: 1 hour and 40 minutes
  • Servings: 8
  • Course: Side Dish

This colorful side dish recipe calls for winter leeks, which are stronger in flavor and texture than summer leeks, but any variety will work.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

With Reynolds Wrap® Non-Stick Aluminum Foil, foods don't stick and clean up is a breeze!


  • 8 ounces mild Cheddar or Muenster cheese, shredded (2 cups)
  • 1 tablespoon finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil
  • 1 tablespoon extra-virgin olive oil
  • 3 large turnips or large rutabaga (about 1 pound), thinly sliced, thinly sliced
  • 1 pound russet potatoes, thinly sliced
  • 2 cups thinly sliced winter leeks
  • 1 pound large parsnips, peeled and thinly sliced
  • 1½ pounds sweet potatoes, peeled and thinly sliced
  • Assorted fresh herbs (optional)
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat the oven to 350°F. In small bowl, toss together cheese and chopped herbs; set aside. Coat a 3-quart rectangular baking dish with olive oil. Layer sliced vegetables in the following order, sprinkling salt, pepper, and 3 to 4 tablespoons the cheese mixture between each layer: half the turnip (or rutabaga), half the russet potato, half the leek, half the parsnip and half the sweet potato. Repeat, ending with sweet potato slices. Reserve remaining cheese mixture.

Step 2

Cover with Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick (dull side) facing the gratin. Bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400°, continue baking, uncovered, 15 minutes or until cheese is melted and starting to brown.

Step 3

Remove from oven. Sprinkle additional fresh herbs, if using. Let stand 10 minutes.

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