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Leek gratin in a round yellow ovenproof dish with a bowl of roast potatoes in the background.

Leek Gratin

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

Ingredients

  • 750 g (1.7 lb) leeks washed and cut into approx. 1.5cm to 2cm 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).

 

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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 courgette gratin recipe, leek gratin recipe, roast dinner, Sunday roast side dish
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