Leek gratin in creamy cheese sauce Recipe
This simple dish of leeks baked in a creamy sauce with cheese often appears on French tables as a side to roast meat or as a standalone vegetable main. After baking, the leeks become very tender and slightly sweet, while the top forms a golden, lightly crisp cheese layer. It’s a bit like macaroni and cheese, just in a vegetable version.
A classic French-inspired way to turn simple leeks into a rich, comforting dish with a silky cream-and-cheese sauce and a golden, gratinated top.
Chef's tips
Slice the leeks evenly so they cook at the same rate and take your time washing them thoroughly—grit between the layers can easily ruin the dish. Don’t let the leeks brown in the pan; they should soften and stay pale for a delicate, sweet flavor.
How to serve
Serve hot, straight from the oven, with roast chicken, pork, or fish. For a vegetarian meal, pair with a crisp green salad with a mustard vinaigrette and fresh bread to soak up the sauce.
Ingredients
- leek only the white and light green part - 4 piece
- heavy cream 30% - 200 ml
- milk - 150 ml
- yellow cheese well-melting, grated - 120 g
- butter for greasing the dish and sautéing the leeks - 20 g
- wheat flour for thickening the sauce - 1 tablespoon
- garlic finely chopped or pressed - 1 clove
- nutmeg grated, optional - 0.25 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Wash the leeks thoroughly, cut them in half lengthwise, then into pieces about 3–4 cm long, checking that there is no sand between the layers.
- In a large pan, melt half of the butter over medium heat, add the leeks and cook for 6–8 minutes, stirring often, until they soften and become slightly translucent but do not brown.
- Season the leeks with a pinch of salt and pepper, transfer to an ovenproof dish greased with the remaining butter and spread in an even layer.
- In the same pan, add the flour, mix with the remaining fat and cook for about 1 minute, stirring constantly, until the flour absorbs the fat and foams slightly.
- Gradually pour in the milk, whisking vigorously with a whisk or fork to avoid lumps, and cook for 2–3 minutes until the sauce thickens slightly.
- Add the cream, garlic, nutmeg, and half of the grated cheese, stir and cook for another 1–2 minutes until the cheese melts and the sauce is smooth and creamy; season with salt and pepper.
- Pour the hot sauce over the leeks, gently shake the dish so the sauce seeps between the pieces of vegetables, then sprinkle the top with the remaining cheese.
- Place the dish in an oven preheated to 190°C (top and bottom heat) and bake for 20–25 minutes, until the top is golden and the sauce is gently bubbling around the edges.
- After removing from the oven, let the gratin rest for 5–10 minutes so the sauce thickens slightly and it’s easier to portion.
Storage
No storage information available for this dish.
This gratin is my go-to when I want something cozy and indulgent but still vegetable-forward. It’s also a great way to introduce leeks to people who think they don’t like them—after baking in the creamy sauce, they become incredibly mild and sweet.
