Creamy Leek and Cauliflower Gratin

A comforting and flavorful gratin featuring the delicate sweetness of leeks and the mildness of cauliflower, baked in a creamy, cheesy sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.01/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

French

Cooking Style:

Baking

Mood:

Comfort Food

Ingredients

Servings

1headCauliflower(Cut into florets)

£1.50

2mediumLeeks(White and light green parts only, thinly sliced and thoroughly washed)

£1.00

4tablespoonsButter(Unsalted)

£0.30

4tablespoonsAll-purpose flour

£0.05

3cupsMilk(Whole milk recommended for richness)

£0.80

1cupGruyere cheese(Shredded)

£2.50

0.5cupParmesan cheese(Grated)

£1.50

0.3teaspoonNutmeg(Freshly grated)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Freshly ground, or to taste)

£0.03

0.5cupBread crumbs(Panko or regular)

£0.25

Total Cost

£8.04

£2.01 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Steam or boil the cauliflower florets until tender-crisp, about 8-10 minutes. Drain well and set aside.
3.
While cauliflower is cooking, melt butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Do not brown.
4.
Sprinkle the flour over the cooked leeks and cook for 1 minute, stirring constantly, to form a roux.
5.
Gradually whisk in the milk, making sure to dissolve any lumps. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
6.
Remove the skillet from the heat and stir in the Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
7.
Gently fold in the cooked cauliflower florets into the cheese sauce.
8.
Pour the cauliflower mixture into a greased 9x13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
9.
Bake in the preheated oven for 20-25 minutes, or until the gratin is golden brown and bubbly.
10.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

635 kcal / 2657 kJ

Carbs

41g

16% of RDA

Fat

42g

60% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

17 g

19% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

26 g

130% of RDA

Chef's Tips

For a richer flavor, use heavy cream instead of milk.

Add a pinch of cayenne pepper to the sauce for a subtle kick.

If you don't have Gruyere cheese, you can substitute with cheddar or Swiss cheese.

To prevent the breadcrumbs from burning, cover the dish with foil during the last 10 minutes of baking.

Ensure the leeks are thoroughly cleaned to remove any dirt trapped between the layers.

Cooking Equipment

Oven

Stove

Large skillet

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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