Leek gratin
- Side
- Easy
- 4–6
- 60 minutes
PT1H
This comforting leek gratin recipe is a must for any Sunday roast! Vibrant green leeks are coated in a silky cheese sauce and baked with breadcrumbs, seeds and more cheese for a satisfyingly crisp topping.
Ingredients
Gratin
- 2 leeks, washed and sliced into 2cm rings
- 90g of unsalted butter
- 3 garlic cloves, sliced
- 60g of flour
- 600ml whole milk
- 1 bay leaf
- 150g of mature cheddar, grated
- 1/2 tsp Worcestershire sauce, (optional – omit to make the dish vegetarian)
- 1 tbsp Dijon mustard
- Tabasco, to taste
- salt
- freshly ground black pepper
Topping
- 2 tbsp Panko breadcrumbs
- 1 tbsp sunflower seeds
- freshly ground black pepper
Method
Place a large frying pan over a medium heat and add 30g of the butter. Once melted, add the leeks and garlic and cook for about 5 minutes, until the leeks have started to soften but remain bright green. Set aside
- 2 leeks, washed and sliced into 2cm rings
- 30g of unsalted butter
- 3 garlic cloves, sliced
Gently bring the milk to the boil in a small pan with the bay leaf – keep an eye on it as it bubbles over quickly
- 600ml whole milk
- 1 bay leaf
Meanwhile, place a saucepan over a medium heat with the flour and remaining butter inside. Use a spatula to stir the ingredients into a paste (a roux) and cook for a minute to cook out the raw flour taste. Whisk in the warmed milk (discarding the bay leaf) bit by bit until you have a thick, smooth sauce
- 60g of unsalted butter
- 60g of flour
Beat in the cheddar, reserving a big handful for the crumb topping. Once fully melted into the sauce, add in the mustard, Worcestershire sauce and Tabasco. Season to taste with salt and pepper
- 150g of mature cheddar, grated
- 1/2 tsp Worcestershire sauce, (optional – omit to make the dish vegetarian)
- 1 tbsp Dijon mustard
- Tabasco, to taste
- salt
- freshly ground black pepper
Preheat an oven to 180°C/gas mark 4
Stir the leeks into the sauce, then tip out into an ovenproof dish and spread into an even layer. Sprinkle over the breadcrumbs, remaining grated cheese and sunflower seeds and cover with a generous amount of freshly ground black pepper
- 2 tbsp Panko breadcrumbs
- 1 tbsp sunflower seeds
- freshly ground black pepper
Cook in the oven for 30–40 minutes and serve up hot
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Leek gratin
