Creamy leek gratin

Name: Creamy leek gratin
Yield: Serves 4
Cuisine: French recipes
Ingredients: 3 large leeks, washed; 90ml chicken or vegetable stock; 2 tbsp double cream; A handful of fresh breadcrumbs; 30g grated vegetarian Parmesan

Easy
November 2008

Easy
November 2008

Serves 4
Ready in 45 minutes

Make vegetables more than just a sideline with this creamy leek gratin recipe.

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Ingredients

3 large leeks, washed
90ml chicken or vegetable stock
2 tbsp double cream
A handful of fresh breadcrumbs
30g grated vegetarian Parmesan

3 large leeks, washed
90ml chicken or vegetable stock
2 tbsp double cream
A handful of fresh breadcrumbs
30g grated vegetarian Parmesan

Method

Preheat the oven to 190°C/fan170°C/gas 5. Arrange the leeks, cut into 3 and halved lengthways, in an ovenproof dish and pour over 90ml chicken or vegetable stock and 2 tbsp double cream. Season well.
Mix a handful fresh breadcrumbs with 30g grated vegetarian Parmesan and sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.

Method

Preheat the oven to 190°C/fan170°C/gas 5. Arrange the leeks, cut into 3 and halved lengthways, in an ovenproof dish and pour over 90ml chicken or vegetable stock and 2 tbsp double cream. Season well.
Mix a handful fresh breadcrumbs with 30g grated vegetarian Parmesan and sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.

delicious. tips

This goes beautifully with both lamb and pork chops or even with a juicy steak. You can also try it with some sliced Parma ham and slices of Taleggio or other soft cheese on top of the leeks before sprinkling with the breadcrumbs and baking.

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