Leek gratin with crispy leek topping
- Anna Glover
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4-6 as a side
Easy
Prep: 30 mins
Cook: 1 hr
A star rating of 5 out of 5.27 ratingsRate
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Take classic leek sauce to the next level with this gratin version, featuring plenty of grated cheddar, golden breadcrumbs and extra-crispy leeks on top
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Try our leek gratin with crispy leek topping, then try our leek carbonara, chicken and leek bake, leek risotto and more of our best leek recipes.
OXFORD LANDING CHARDONNAY The creamy cheese sauce in this decadent gratin needs a bold white wine, like this gently oaked chardonnay. Though full-bodied, the crisp acidity balances out the richness of the dish.
Leek gratin with crispy leek topping recipe
Ingredients
Nutrition
-
400g leeks
trimmed and washed
-
3 tbsp olive oil
-
2 tbsp plain flour
-
2 tbsp butter
-
400ml milk
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1 tsp English mustard powder
-
2 bay leaves
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140g mature cheddar
grated
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25g panko breadcrumbs
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2 tsp thyme leaves
-
½ lemon
zested
Nutrition: per serving
- kcal288
- fat20.9g
- saturates10.1g
- carbs13.1g
- sugars4.6g
- fibre2.5g
- protein10.6g
- salt0.65g
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Method
-
step 1
Cut most of the leeks into 3cm pieces, finely slicing 10cm of the white part of one leek for the topping.
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step 2
Steam the bite-sized pieces for 6-8 mins, or until just tender, then leave to steam-dry. Meanwhile, heat the oil in a frying pan over a medium heat and fry the finely sliced leek for 15-18 mins, stirring regularly until crisp and golden. Scoop onto kitchen paper to drain, and season with salt. Keep the oil in the pan to one side, off the heat.
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step 3
Heat the oven to 200C/180C fan/gas 6. Warm the flour and butter in a pan until they form a thick brown paste, then gradually add the milk, a splash at a time, stirring until a smooth sauce forms. Stir in the mustard, bay leaves and most of the cheddar. Season with salt and pepper.
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step 4
Stir the steamed leeks into the sauce and transfer to an ovenproof dish. Scatter over the remaining cheese and bake for 35-40 mins until bubbling and golden on top.
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step 5
Reheat the reserved oil over a medium heat and fry the breadcrumbs for 4-5 mins, or until golden brown and crisp. Drain on kitchen paper. Stir together the crispy leeks, breadcrumbs, thyme leaves and zest in a bowl with some seasoning. Once the gratin comes out of the oven, scatter over the crispy leek and breadcrumb topping.
Discover more of our best gratin recipes.
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.27 ratings
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