Kale and Leek Gratin

A comforting and flavorful gratin featuring the earthy flavors of kale and leeks in a creamy sauce, topped with a crispy breadcrumb crust.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.92/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Snack•Bread

Cuisine:

French

Main Ingredient:

Vegetarian

Cooking Style:

Baking

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

1bunchKale(About 1 pound, stems removed and chopped)

£1.20

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

£1.50

3clovesGarlic(Minced)

£0.30

2tablespoonsOlive Oil

£0.15

3tablespoonsButter(Unsalted)

£0.25

3tablespoonsAll-Purpose Flour

£0.05

2cupsMilk(Whole or 2%)

£0.50

1cupGruyere Cheese(Grated)

£2.50

0.3teaspoonNutmeg(Freshly grated)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

0.5cupBreadcrumbs(Panko or regular)

£0.20

0.3cupParmesan Cheese(Grated)

£0.75

1tablespoonOlive Oil(For breadcrumb topping)

£0.15

Total Cost

£7.68

£1.92 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add leeks and cook until softened, about 8-10 minutes, stirring occasionally. Add garlic and cook for another minute until fragrant.
3.
Add chopped kale to the skillet and cook until wilted and tender, about 5-7 minutes, stirring occasionally. Season with salt and pepper.
4.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux.
5.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally, until sauce has thickened.
6.
Remove from heat and stir in Gruyere cheese, nutmeg, salt, and pepper. Taste and adjust seasonings as needed.
7.
Add the kale and leek mixture to the cheese sauce and stir to combine.
8.
Pour the mixture into the prepared baking dish.
9.
In a small bowl, combine breadcrumbs, Parmesan cheese, and 1 tablespoon olive oil. Sprinkle evenly over the gratin.
10.
Bake for 25-30 minutes, or until golden brown and bubbly.
11.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

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

Add a pinch of red pepper flakes for a little heat.

You can use any type of cheese you like in the gratin, such as cheddar, mozzarella, or fontina.

For a gluten-free option, use gluten-free flour and breadcrumbs.

Cooking Equipment

Oven

Stove

Large Skillet

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Kale and Leek Gratin

Ingredients

Instructions