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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

Published: 31 Oct 08
Updated: 26 May 25

This recipe elevates simple leeks into a luxurious, comforting meal. Perfect as a side or a light main course, our delicious gratin brings a touch of French-inspired elegance to your table with minimal effort.
Why we love it

Rich & creamy: Leeks bathed in a rich, velvety sauce, for ultimate comfort.
Crispy topping: A blend of melted cheese and crunchy breadcrumbs adds toothsome texture.
Easy to prepare: Ideal for a quick weeknight dish or a special family dinner.
Versatile: Enjoy as a side dish or a satisfying vegetarian main.

Easy
November 2008

Test kitchen approved

Serves 4
Ready in 45 minutes

Rich & creamy: Leeks bathed in a rich, velvety sauce, for ultimate comfort.
Crispy topping: A blend of melted cheese and crunchy breadcrumbs adds toothsome texture.
Easy to prepare: Ideal for a quick weeknight dish or a special family dinner.
Versatile: Enjoy as a side dish or a satisfying vegetarian main.

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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

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.

Recipe from November 2008 Issue

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.