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Leek Gratin

Deborah
Tender leeks baked in a flavourful creamy stock with a cheesy crispy topping - a perfect side!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine French
Servings 6 people

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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Keyword breadcrumbs, double cream, gratin, leeks, parmesan, roast dinner, stock