Creamy leek gratin with a crunchy, herby top

Creamy leek gratin with a crunchy, herby top

Winter

There’s something deeply comforting about this gratin — the sweet, mellow flavour of leeks folded through a rich white sauce, a scattering of herbs, and a golden, crisp top that gives way to soft, creamy layers beneath. It’s a dish that feels just right on a cold evening, whether cooked indoors or over the coals in a heavy pan by the fire.

Serves 4

Ingredients

  • 4 large leeks, trimmed (save the green tops for infusing the milk)
  • 1 medium or 2 small onions, peeled and finely chopped
  • A few sprigs of thyme and rosemary, leaves picked and chopped
  • 50g butter
  • 500ml whole milk
  • 2 heaped tbsp plain flour
  • 100g good cheddar cheese grated
  • A large handful of fresh breadcrumbs
  • 1 Tbls of Olive oil
  • Sea salt and black pepper

Method

Prepare the leeks, reserving the trimmings. Slice the leeks into 2 - 3 cm rounds and give them a good wash. Bring a pan of salted water to the boil and add the leeks. Cook for 3 - 4 minutes, or until the leeks are tender. Drain the leeks and set aside.

Place the reserved leek tops in a saucepan with the milk and the thyme. Bring slowly to a simmer, then remove from the heat and leave to infuse for 15–20 minutes. Strain and discard the leek tops.

In another pan, melt the butter over a medium heat. Stir in the flour to make a smooth roux and cook for a minute or two. Gradually add the warm infused milk, whisking constantly until you have a smooth, thick sauce. Season with salt and pepper, then stir in most of the cheese, keeping a handful aside for the top.

Stir the cooked leeks into the white sauce and gently stir together. Turn the mixture out into a suitably sized oven dish.

In a small bowl, mix the breadcrumbs with the chopped onion, reserved cheese and rosemary. Season lightly and scatter over the leeks. trickle over 1 Tbls of olive oil then slide into a hot oven (around 200°C / 180°C fan) and bake for 25–30 minutes, until bubbling and golden on top.

Let it rest for a few minutes before serving — it’s lovely with roast chicken, sausages, or just a simple green salad and crusty bread.

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