Potato, leek and sauerkraut gratin from The Guardian Feast supplement, September 21, 2019 (page 4) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on January 20, 2022

    Delicious! This was an extremely tasty gratin that everyone loved. I subbed comté for gruyère but otherwise followed the recipe. Will definitely make again.

  • leahorowitz on April 11, 2021

    Took this recipe as an inspiration / starting point but then used my go to gratin dauphinois recipe. So I can’t rate this recipe but the leeks and the sauerkraut added a nice and interesting touch to this well-known dish - some sweetness from the leeks and a slight acidity from the sauerkraut.

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