Cheesy leek gratin

There’s something wonderfully comforting about a creamy leek gratin, with its soft, sweet leeks nestled under a rich sauce and finished with a golden, bubbling topping. It’s the kind of dish that feels indulgent yet simple, turning a humble bunch of leeks into a side that can easily steal the show. The leeks become beautifully tender in the oven, soaking up the cream and cheese, while the top turns crisp and irresistible.

Whether you serve it alongside roast chicken, grilled meats, or as a cosy vegetarian main with crusty bread, it’s a recipe that proves just how delicious everyday ingredients can be.

Serving Suggestions with Cheesy Leek Gratin

Stuffed into a jacket potato — a cosy, easy lunch option
Roast chicken — the creamy, cheesy leeks make a perfect side for a classic Sunday roast.
Pan‑fried or baked salmon — rich fish pairs beautifully with the soft, savoury leeks.
Cod, haddock or hake — simple white fish works especially well with the cheesy sauce.
Grilled pork chops — the sweetness of the leeks balances the richness of the pork.
Sausages — a hearty, comforting pairing, especially with herby or Cumberland sausages.
Steak or grilled meats — a lighter alternative to potatoes but still indulgent.
Roast potatoes or mash — perfect for soaking up the creamy sauce.
Rice or couscous — adds freshness and balances the richness.
Green vegetables — tenderstem broccoli, peas or green beans add colour and crunch.
Garlic bread or crusty baguette — ideal for mopping up the cheesy sauce.
Simple green salad — a lemony dressing cuts through the richness nicely.

Creamy leek gratin

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Cook Time 25

Course Side

Ingredients

2 leeks, sliced
15 g unsalted butter
1 tbsp olive oil
pinch of salt

Cheese sauce

15 g unsalted butter
15 g plain flour
150 ml semi skimmed milk
55 g cheddar cheese, grated plus a little extra for sprinkling on top

Instructions

In a frying pan, melt the butter and add the olive oil, then turn the heat down add the leeks (and bacon if using) and gently fry the leeks until softened with a pinch of salt sprinkled on top. Remove from the heat and set aside.
Preheat the oven to 180℃
In a saucepan, melt the butter over a medium heat. With a balloon whisk add the flour and whisk continuously for a minute.
Gradually whisk in the milk, a little at a time. Cook for around 5 mins until thickened and smooth.
Remove the sauce from the hob, add the cheese and stir until it is well combined and melted.
Add the leeks (and bacon) and a pinch of pepper to the cheese sauce to combine together. Pour into a small shallow dish, sprinkle with a little cheese and place in the oven for 20-25mins until golden.