Cheesy Leek and Lobster Potato Gratin Recipe
Sharp, tangy spanish cheese is the gooey goodness in this leek and lobster potato gratin. It looks and tastes fancy but comes together super easy.
How to Make the Best Cheesy Leek and Lobster Potato Gratin
A Fancy Dinner Party Showstopper
This Cheesy Leek and Lobster Potato Gratin looks incredibly impressive on the table, yet it comes together with surprising ease. Sharp Spanish Mahón-Menorca cheese creates a gloriously gooey binding agent for tender potatoes, sweet leeks, and succulent lobster meat. What makes this dish truly special is that it tastes far more complicated than it actually is—perfect for impressing dinner guests without spending hours in the kitchen.
Why You’ll Love This Recipe
The beauty of a proper gratin lies in its simplicity: layer by layer of complementary flavors that marry together in the oven. Butter-softened leeks provide sweetness and a delicate onion flavor, while the thin potato slices soak up the cream and cheese, becoming silky and tender. The lobster adds a touch of luxury that transforms this from a simple potato side dish into an elegant main course. One bite reveals why this recipe is a crowd-pleaser for special occasions and holiday tables.
Serving Suggestions
Serve this gratin as a luxurious main course alongside a crisp green salad and crusty bread to soak up every last bit of that creamy cheese sauce. The rich, indulgent nature of the dish pairs beautifully with a dry white wine or champagne. Leftovers can be reheated gently in a low oven, making this an excellent option for entertaining since much of the prep work can be done ahead of time.
Cheesy Leek and Lobster Potato Gratin
Sharp, tangy spanish cheese is the gooey goodness in this leek and lobster potato gratin. It looks and tastes fancy but comes together super easy.
Ingredients
Main Ingredients
Instructions
Preparation
- Heat a large cast iron skillet or braiser over medium-high heat. Melt butter and add leeks to the pan, stirring frequently. Season with salt, pepper, and thyme leaves (removed from the sprigs.) Cook until leeks begin to look translucent, about 5-8 minutes.
Assembly and Baking
- Preheat oven to 400°F. Remove the leeks from the pan to a separate dish. Add a layer of potatoes to the bottom of the skillet, top with half the leeks, lobster, and cheese. Repeat with remaining ingredients.
- Pour the heavy cream over the potato and cheese layers. Bake for 35-40 minutes until potatoes are soft and the cheese is bubbling.
Notes
- This elegant dish is a showstopper that's surprisingly simple to prepare. The key is slicing the potatoes thinly so they cook through evenly.
- Mahón-Menorca cheese is a Spanish semi-cured cheese with a sharp, tangy flavor that melts beautifully. If unavailable, a sharp cheddar or Manchego are good substitutes.
- Fresh lobster meat is essential for this dish. If using frozen, thaw completely before use.