When it comes to home style German cooking, nothing beats the warmth of a bubbling gratin straight out of the oven. This Leek and Tomato Gratin is a recipe straight from Grandma’s kitchen – simple ingredients layered with care, baked until golden, and finished with her secret touch: a perfectly crispy cheese crust.
Leeks are often overlooked in modern kitchens, but in traditional German households they were a staple. Their mild onion flavours pairs beautifully with juicy, ripe tomatoes and savoury ham. Add a silky cream sauce and a topping of strong mountain cheese and blue cheese, and you have the kind of dish that makes the whole family gather around the table.
A Dish from Grandma’s Kitchen
Oma’s recipes were never about fuss or fancy presentation. They were about flavour, practicality, and making use of what was in the garden or fridge. She knew that layering simple vegetables with a creamy sauce and topping them with cheese would always result in a meal that felt rich and comforting.
One of her tips was to choose cheeses carefully. Some cheeses melt into long strings that can be tricky to serve in a gratin. Instead, Oma reached for cheeses that gave both strong flavour and a crunchy crust. A mix of blue cheese and mountain cheese hits that perfect balance – creamy, sharp, and nutty, all at once. The breadcrumbs add just the right crunch.
Why You’ll Love This Recipe
- Easy to make: just a little prep work with the leeks and tomatoes, then the oven does the rest.
- Comfort food: rich, creamy, and cheesy – the kind of dish that makes you feel at home.
- Flexible: works as a main dish with bread or salad, or as a side to roasted meat or poultry.
- Quick: ready in about 40 minutes, so it’s perfect for a weeknight dinner with a rustic, homemade feel.
How to Serve Leek and Tomato Gratin
This gratin is filling enough to be served as a vegetarian-friendly main (if you leave out the ham), but in Oma’s version, the smoky cooked ham adds heartiness and a salty balance to the sweet tomatoes.
For a complete meal, serve it with:
- Crusty bread to soak up the creamy sauce.
- A crisp green salad for freshness.
- Or as a side dish alongside roast chicken, pork chops, or grilled fish.
It also reheats beautifully the next day, making it a great recipe for leftovers.
The Recipe
Here’s Oma’s original recipe, written down and passed through generations. With just a few ingredients, you’ll have a dish that tastes like home.
Leek and Tomato Gratin
Ingredients
Method
- Clean the leeks carefully without splitting lengthwise. Cut into 1–2 cm rings. Blanch in boiling water for about 2 minutes, then drain well.
- Wash the tomatoes, remove stems, and slice into rounds. Cut ham slices into quarters.
- Preheat oven to 200 °C (fan 180 °C, gas mark 3). Grease a shallow baking dish with butter.
- Layer the leeks, tomatoes, and ham alternately in the dish.
- In a bowl, whisk cream and egg yolk. Season with salt and pepper, then pour over the layered vegetables.
- Combine crumbled blue cheese, grated mountain cheese, and breadcrumbs. Sprinkle evenly over the top.
- Bake for about 20 minutes until golden brown.
Nutrition
Notes
For a crispy and tasty topping, use cheeses that don’t become stringy, such as Parmesan or aged Gouda. Mixing strong cheeses like blue cheese and mountain cheese with breadcrumbs ensures a golden crust.
Tried this recipe?
Let us know how it was!Grandma’s Secret Tip
Oma always said the key to a great gratin is the topping. By mixing strong cheeses with breadcrumbs, you get a golden crust that’s never stringy, always crisp, and packed with flavour. Parmesan or aged Gouda are excellent alternatives if you don’t have mountain cheese.
A Taste of German Comfort
This Leek and Tomato Gratin is more than just a recipe – it’s a piece of heritage. Simple, hearty, and deeply satisfying, it brings the spirit of Oma’s kitchen straight to your table. Whether you’re making it for a family dinner or serving it as part of a cosy weekend meal, it’s bound to become a favourite.