Cauliflower, leek and cheese gratin
- Portion size: Serves 4
- Takes 10 minutes to make, 35 minutes to cook
- Difficulty: easy
Choose a creamy side dish for Sunday roast with this cauliflower and leek gratin recipe, baked in a cheddar cheese sauce with thyme.
Prefer blue cheese? Try our cauliflower, leek and blue cheese gratin recipe.
Ingredients
- 30g butter
- 30g plain flour
- 400ml whole milk
- 3 tbsp double cream
- 100g mature Cheddar, grated
- 1 leek, cut into chunks
- Medium head of cauliflower, broken into equal-size florets
- Few thyme sprigs, leaves picked
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
- Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
- Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.
Nutrition
- 352kcals Calories
- 25.9g (15.8g saturated) Fat
- 15.4g Protein
- 14g (8.1g sugars) Carbs
- 4g Fibre
- 0.7g Salt
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Reviews
Personally I would finely slice the leeks, saute in foaming butter until soft and they have a slight colour then put to one side and then make your roux in the same pan. This is so that you don’t loose the flavour of the leeks in the boiling water and a slight caramilisation adds flavour. Just a personal view not a criticism to this recipe.
I am really thankful to the holder of this web site who has shared this enormous paragraph at here.
I love this recipe because after years of not liking cauliflower as a child, I suddenly had cravings for it one day after seeing this, and knew I would like it. I have been hooked ever since, and I eat this far too regularly now.
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