Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds ...
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
Preheat the oven to 180C (160C fan) and lightly grease an ovenproof cast iron pan with butter or olive oil.
Stand the trimmed and cut leeks upright in the pan so they fit snugly. Drizzle with olive oil or melted butter and season with salt and black pepper.
In a small jug or bowl, mix the milk, single cream, wholegrain mustard, nutmeg, thyme, garlic and 100g of the grated cheese.
Pour this mixture around the leeks so the tops remain exposed.
Cover the pan with foil and bake for 25-30 mins, until the leeks are tender and the sauce is bubbling.
If desired, mix the remaining Cheddar with the panko breadcrumbs and a little black pepper. Remove the foil on the pan to sprinkle lightly on top of the leek mixture for colour. If you’re not using the breadcrumbs, just use the remaining cheese.
Return the pan to the oven uncovered for 10-15 mins until the top is golden.
Let it rest for 5 mins before serving so the sauce thickens slightly.
Preheat the oven to 350°F (or 320°F fan) and lightly grease an ovenproof cast iron pan with butter or olive oil.
Stand the trimmed and cut leeks upright in the pan so they fit snugly. Drizzle with olive oil or melted butter and season with salt and black pepper.
In a small jug or bowl, mix the milk, single cream, wholegrain mustard, nutmeg, thyme, garlic and 3½ oz of the grated cheese.
Pour this mixture around the leeks so the tops remain exposed.
Cover the pan with foil and bake for 25-30 mins, until the leeks are tender and the sauce is bubbling.
If desired, mix the remaining Cheddar with the panko breadcrumbs and a little black pepper. Remove the foil on the pan to sprinkle lightly on top of the leek mixture for colour. If you’re not using the breadcrumbs, just use the remaining cheese.
Return the pan to the oven uncovered for 10-15 mins until the top is golden.
Let it rest for 5 mins before serving so the sauce thickens slightly.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
