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.
.What goes well with these leeks?
I like to serve this alongside my roast chicken or even some gammon, but it’s just as delicious with grilled meats, pan‑fried fish, or as a cosy vegetarian main with crusty bread and a crisp green salad.
Creamy leek gratin
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.