Creamy Potato and Leek Bake with Thyme

Set at Pension Linden

20 minutes · Serves 4 as a main with salad, or 6 as a side

a generous shared oven supper

Ingredients

• 1kg potatoes, peeled and sliced 2-3mm thick
• 300g leeks, trimmed, washed and thinly sliced
• 25g butter, plus extra for greasing
• 2 garlic cloves, finely chopped
• 300ml whole milk
• 250ml double cream
• 2 tsp Dijon mustard
• 1 tsp fresh thyme leaves, plus a few extra for serving
• ¾ tsp fine salt
• ¼ tsp black pepper
• 100g mature Cheddar, grated (vegetarian if needed)
• green salad and bread, to serve

Method

1. Heat the oven to 190°C conventional / 170°C fan. Grease a deep oven dish (about 24 x 20cm, 2.5 litres) with the extra butter. Rinse the leeks between their layers before slicing; grit can hide near the base.
2. Melt the 25g butter in a wide saucepan over a medium-low heat. Add the leeks and cook for 8-10 minutes, stirring, until soft. Add the garlic for the final minute. Transfer to a bowl.
3. Pour the milk and cream into the same saucepan. Stir in the mustard, thyme, salt and pepper. Add the potato slices and bring gently to a simmer. Cook for 8-10 minutes, turning carefully from the bottom so the slices heat evenly without breaking up or catching.
4. Fold the softened leeks through the potatoes. Transfer to the oven dish and spread into an even layer. Pour over all the remaining cream mixture. Leave at least 1cm clear below the rim. Scatter the cheese over the top.
5. Place the dish on a baking tray and bake for 35-40 minutes, until the surface is golden and the sauce bubbles around the edges. A knife pushed through the middle should meet no resistance. If the potatoes need longer, cover loosely with foil and continue for 5-10 minutes.
6. Leave for 10 minutes so the sauce settles slightly. Scatter with the extra thyme and bring the dish to the table with salad and bread.

Essy note: Use lactose-free milk, cream, butter and a labelled lactose-free cheese if needed. For a softer thyme flavour, use ½ tsp instead of 1 tsp. Keep the potato slices thin and uniform; thicker slices need extra cooking time.

Questions from the Kitchen

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 19 September 2026

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