This leek gratin recipe is one of my own, having tried out a couple of different recipes I found online. Out of the tests I did, I found it was definitely best to cut the leeks into chunks and to boil them for a short period of time before they're baked in the oven. I tried them cut into thirds and then sliced lengthways and put straight into the oven with the stock, cream and topping...not good!
The end result is lovely tender leeks baked in a flavourful creamy stock, with a cheesy crispy topping - a perfect side for a roast dinner, a beef pie, pork, chicken or lamb.
Tips
- This leek gratin recipe is easily adapted if you’re cooking for less or more people – the photos are half the recipe (to feed 3 people).
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Ingredients
- 750g leeks, washed and cut into approx. 1.5cm chunks
- 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
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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
- 750g leeks washed and cut into approx. 1.5cm chunks
- 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.
Notes
- This leek gratin recipe is easily adapted if you’re cooking for less or more people – the photos are half the recipe (to feed 3 people).
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