Cauliflower, leek and cheese gratin
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Easy
- November 2011
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Serves 4
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Takes 10 minutes to make, 35 minutes to cook
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.
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Vegetarian recipes
Nutrition: per serving
- Calories
- 352kcals
- Fat
- 25.9g (15.8g saturated)
- Protein
- 15.4g
- Carbohydrates
- 14g (8.1g sugars)
- Fibre
- 4g
- Salt
- 0.7g
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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.
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[…] Cauliflower and leek bake […]
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.