Baked Leek and Sweet Potato Gratin Recipe | Vegetarian Times Skip to main content

Baked Leek and Sweet Potato Gratin

Sautéed leeks add a milder, sweeter flavor than onions to this hearty sweet potato dish that can be served with a salad as a light main course.



Ingredient Line: 
3 medium leeks, white and light green parts chopped (6 cups)
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1 ½ Tbs. olive oil, divided
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3 cloves garlic, minced (1 Tbs.)
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3 Tbs. chopped fresh rosemary, divided
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2 medium sweet potatoes (2 lb.), peeled and cut into ⅛-inch-thick slices
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⅓ cup low-sodium vegetable broth
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3 Tbs. Italian seasoned dry breadcrumbs


1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.

3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

Nutrition Information: 

3 g
Total Fat: 
3 g
Saturated Fat: 
1 g
28 g
0 mg
402 mg
4 g
8 g
Serves 8

Comments on this Recipe

Just brought it to a dinner party with the main dish being roast beef, it turned out to be a great side dish. Everyone went for seconds. Very simple, and will make it again.

Can you substitute olive oil for canola oil? I saw the "divided" and didn't know for sure.

I have this sitting in the oven right now. In about an hour we are going to try it and see how it tastes. Looks amazing though! I'm excited!

I've made this several times, and it never fails to impress! I like to add a can of diced tomatoes into the mix :)

I wish to make this dish at lunch today, but I was wondering what salad can pair with it well. Any suggestions?

Its excellent although I substituted breadcrumbs with cesar tasting crutons and shreaded them in a food processor and changed the cheese for spiced taco cheese it came out grate I recomend it. Its really easy.

It is a great recipe. I even served this at Christmas dinner. The combination of leeks, sweet potato, and rosemary is heavenly.

Slightly crisp on top and very flavorful, I recommend this in a heartbeat. I'm not even a big fan of sweet potatoes, but this dish is lovely.

I made this dish for a 10 person dinner and people were asking for seconds all night. I used asiago cheese due to a mix up at the market - but it worked well. The Second time I made it I made double and it still finished before dinner was over.

I loved this! No cheese added. Very quick and easy, my husband even went back for seconds. I will make this again.

This is one of my favorite go-to dinners now. I do most of the cooking for myself (vegetarian) and my fiance (not vegetarian) and I'm always on the lookout for simple, delicious meals that will make both of us happy. This one fits the bill! He absolutely loves it and is always asking "Can you make that sweet potato thing again?". It works wonderfully as a side dish or a main course.

I made this last night and it was absolutely delicious. So simple, and so tasty. I'll be keeping this recipe. Thank you!

I made this a few weeks ago and it was a really big in my house. Everyone enjoyed it! I didn't have a 10 inch round pan on hand, so I used a 9 by 13 inch pan and it worked. I will definitely make this one again.

very nice

que increible portal......bravo

I made this without cheese because I'm vegan and liked it very much. My husband and I are big fans of bread crumbs, so I doubled or tripled the ingredients for the top layer. It was looking a little sparse before then. I served it with toasted 15-grain bread and a romanesco recipe (I never heard of romanesco before getting it delivered by CSA -- it's kind of like broccoli/cauliflower but is very interesting looking).

I, too, tripled the amount of breadcrumbs for the topping. I used panko, added the italian seasoning myself, along with some brewers yeast for a little cheese-like flavor but keeping it vegan. I thought the leek mixture looked a bit sparse, and was trying to make it a one pan meal, so I added 3 cups of finely chopped spinach to the very end of the leek sautéing process. Yum!


I added lots more cheese to this, and it was PERFECTION! Add more cheese in-between layers, with less on top. I highly recommend this recipe.

Very very tasty! I would starve if I ate it as a main though. I served it as a side rather. I would recommend using a lot more leeks, as I used 2 leeks for a portion for 2 people and felt like I could have used another one.


Loved this! Brought it to girl/game day and it was a hit. I (no one else) thought the topping was a bit grainy, I used Progresso Italian Bread crumbs. Next time I'll try it with Panko. SO many possibilities with this maybe with a crust, pot pie, quiche?

Tried it. Loved it. I tweaked it a bit by adding cremini mushrooms. Very good recipe.