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Leek Gratin

Leek Gratin

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Leek Gratin
13th November, 2018

I’ve served this Leek Gratin dish several times and I always get great feedback for it. I suppose it’s because it’s not overcooked or watery and tastes great

This cheese sauce is very versatile and I use it all the time for recipes like baked macaroni cheese and cauliflower cheese


  • 3 medium leeks, cleaned
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp Plain Flour
  • 150 mls Milk
  • 200g Cheddar Cheese, grated
  • For the breadcrumb topping
  • 25g Butter
  • 3 slices white bread


    Preheat the oven to 180 C

    Top and tail the leeks, slice in half lengthways and rinse until running water to clean. Cut the leeks in half cross wise

    In a pan of boiling salted water, add the leeks and bring back to the boil. Cook the leeks for about 5 minutes, drain in a colander and then rest on paper towels to remove as much liquid as possible

    In a saucepan, add the butter and start to melt and add the onions to the pan and start to soften. This will take about 5 minutes

    Add in the garlic and cook for a further few minutes over a low heat. Then add the mustard, mix together and cook for another minute

    Now add the flour and bring the mixture together and cook for a few minutes

    Gradually pour in the milk and keep stirring as to remove lumps. The sauce should be looser/thinner than a standard white sauce. If you need more milk as it's too thick then gradually add some extra

    Remove the sauce pan from the heat and add the grated Cheddar cheese. Stir until the sauce is smooth and thickened

    Butter a baking dish large enough to hold the leeks and cheese sauce. Add the leeks and then pour over the cheese sauce to cover

    Blitz the sliced bread in a blender to make fresh bread crumbs

    Melt the butter in a saucepan and when melted, pour in the breadcrumbs, remove from the heat and stir until the butter has coated the breadcrumbs evenly

    Sprinkle the breadcrumbs over the leeks and cheese sauce dish. Cover with tin foil

    At this point you can keep the dish in the fridge until you’re ready later on in the day

    To serve, heat the oven to 180C and cook the dish for 30 minutes