Gooey leek gratin

Gooey leek gratin

By
From
From Pasta to Pancakes
Serves
6
Photographer
Claire Peters

Every time I cooked a roast at uni, this dish was always requested. I adore leeks anyway; I think they are versatile and creamy. When combined with cream and cheese and browned off in the oven, they are sensational.

Ingredients

Quantity Ingredient
50g butter
6 leeks, sliced
300ml double cream
250g cheddar cheese, grated

Method

  1. Preheat the oven to 180°C. Melt the butter in a frying pan, then add the leeks and fry over a medium heat.
  2. The leeks will start to separate and shrivel up a little. Cook for 4 minutes until soft and then transfer to a deep ovenproof dish. I use one 20.5 cm in diameter.
  3. Pour over the cream and sprinkle with the cheese.
  4. Place in the oven for 15 minutes until the cheese is melted, golden and sensational.

Optional extras:

  • Use Gruyère cheese for gorgeous added decadence. It’s not as reasonable as Cheddar but is heaven when melted.

Serving suggestions:

  • A bit like cauliflower cheese, this is amazing on its own; however, I adore it with roast chicken.

Leftovers:

  • Cover the cooked dish and keep in the fridge for up to 2 days. To reheat, place it in the oven at 130°C for 15 minutes until hot.
Tags:
student cooking
easy
healthy
budget
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