This leek gratin is a wonderfully comforting dish that makes the humble leek shine. Baked in a creamy sauce and topped with golden, bubbling cheese, it’s the perfect festive side dish, or enjoy with your roast dinners, grilled meats, or even as a vegetarian main. Simple to prepare but elegant enough for entertaining, this recipe is comfort food at its best.
The end result is lovely tender leeks baked in a flavourful creamy stock, with a cheesy crispy topping.
Tips
- Optional variations:
- Use parmesan, gruyère or cheddar for the topping.
- Add a touch of Dijon mustard to the cream sauce for depth.
- Mix in garlic or thyme for extra flavour.
- Swap the cream for crème fraiche or oat cream for a lighter version.
- This leek gratin recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - assemble the gratin, cover, and refrigerate. Bake when ready to serve.
Cream-based dishes don’t freeze well, but you can refrigerate leftovers for up to 2 days.
Gruyère is traditional, but parmesan or mature cheddar work beautifully.
Yes – use a dairy-free cream alternative and vegan cheese.
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How to make this Leek Gratin
Ingredients
- 750g leeks, washed and cut into approx. 1.5cm to 2cm chunks
- cooking salt
- salt and freshly ground black pepper
- 200ml vegetable or chicken stock
- 50ml double cream (I use Elmlea to reduce the calories!)
- 30g parmesan cheese, grated
- 20g plain breadcrumbs
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Boil the leeks in lightly salted water for 5 minutes, then drain in a colander and transfer to an ovenproof dish. Lightly season with freshly ground black pepper.
- Mix together the stock and cream and then pour it over the leeks. Mix together the grated parmesan and breadcrumbs and sprinkle over the leeks, and bake in the oven for 20 minutes until the topping is lightly golden.
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Leek Gratin
Ingredients
- 750 g (1.7 lb) leeks washed and cut into approx. 1.5cm to 2cm chunks
- cooking salt
- salt and freshly ground black pepper
- 200 ml (⅞ cup) vegetable or chicken stock
- 50 ml (1.8 oz) double cream (I use Elmlea to reduce the calories!)
- 30 g (1.1 oz) parmesan cheese grated
- 20 g (0.7 oz) plain breadcrumbs
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Boil the leeks in lightly salted water for 5 minutes, then drain in a colander and transfer to an ovenproof dish. Lightly season with freshly ground black pepper.
- Mix together the stock and cream and then pour it over the leeks. Mix together the grated parmesan and breadcrumbs and sprinkle over the leeks, and bake in the oven for 20 minutes until the topping is lightly golden.
Notes
- Optional variations:
- Use parmesan, gruyère or cheddar for the topping.
- Add a touch of Dijon mustard to the cream sauce for depth.
- Mix in garlic or thyme for extra flavour.
- Swap the cream for crème fraiche or oat cream for a lighter version.
- This leek gratin recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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