Gratin De Poireaux (Cheesy Grilled Leeks)
A simple but more gourmand way to serve leeks, that can be cooked and served straight from the dish. This dish makes the perfect dish to serve with a roast chicken or fish.
Method
Based on 4 servings, adjust as needed.
Step 1
Slice the leeks in half lengthways and discard the excess of green leaves and the roots. Wash well under running water.
Step 2
Boil in salted water for 15 minutes, until softened. Drain and set aside.
Step 3
To make the béchamel, melt the butter with the flour, using a wooden spoon to make a soft paste or roux, and cook for 2–3 minutes over a medium heat, stirring continuously. Add half the milk and quickly mix until blended, then add the remaining milk and the stock. Cook over medium heat until the béchamel thickens to a sauce-like consistency. This can take up to 5 minutes.
Step 4
Preheat the oven to 200°C fan (220°C/425°F/gas 7). Remove the béchamel from the heat and season with the nutmeg, and salt and pepper to taste.
Step 5
Butter an oven dish, place the leeks lengthways in the dish, then pour the béchamel on top. Scatter over the grated cheese, then cook for 10–15 minutes, until golden on top.
- Ingredients
- Based on 4 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
150g Emmental, or Comte, grated 1x Sainsbury's Emmental Cheese 250g -
50g Salted Butter, plus extra for greasing 1x Sainsbury's British Butter, Salted 250g -
50g Plain Flour 1x Sainsbury's Plain Flour 500g -
125ml Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
150ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
0.5 tsp Ground Nutmeg 1x Sainsbury's Ground Nutmeg 50g -
5 Leeks 2x Sainsbury's Leeks 500g