Leek Gratin
This leek gratin is a creamy, cheesy baked side dish that transforms simple leeks into something special. Perfect with roast dinners, grilled meats, or as a comforting vegetarian main.
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
Calories: 139kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 271mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2317IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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