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Home » Recipes

Leek Gratin

Published: Nov 5, 2021 · Modified: Feb 21, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Leek gratin in a small Staub dish
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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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How to make this 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

  1. 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.
  2. 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 in a small Staub dish

Leek Gratin

By: Deborah
Tender leeks baked in a flavourful creamy stock with a cheesy crispy topping - a perfect side!
PREP: 10 minutes minutes
COOK: 25 minutes minutes
TOTAL: 35 minutes minutes
Course: Side Dish
Cuisine: French
Servings: 6 people
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Equipment

  • Saucepan
  • Colander
  • Ovenproof dish

Ingredients

  • 750 g (1.7 lb) leeks washed and cut into approx. 1.5cm chunks
  • 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

  • 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).

 

You might also like to try:
  • side dishes

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.

KEYWORDS breadcrumbs, double cream, gratin, leeks, parmesan, roast dinner, stock
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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