Gruyère Leek Gratin
If you’re looking for a side dish that will make your meal unforgettable, this Gruyère Leek Gratin is exactly what you need. It’s creamy, cheesy, and the perfect addition to any dinner table. Imagine serving this for Christmas dinner – it’s a showstopper! Simple ingredients, easy to make, and the ultimate comfort food in one dish.
Serves: 4 as a side | Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins
Ingredients
For the Leeks:
3 medium leeks, trimmed to the size of the baking tray (ends and tops trimmed and cleaned)
2 tbsp olive oil
Salt and pepper
For the Sauce:
40g butter
1 tbsp olive oil
6 garlic cloves, diced
200ml double cream
50ml whole milk
Lots of nutmeg
40g Gruyère cheese, plus extra for topping
Method
Preheat the oven to 200°C (fan).
Prepare the leeks: Cut away 1-2 of the outer layers of the leeks to remove any dirt. Trim the leeks to the size of a 9-inch baking tray and slice them lengthways in half. Lay the leek halves cut-side up in the tray. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast in the middle of the oven for 15 minutes, until they’re lightly golden.
Make the sauce: While the leeks are roasting, prepare the sauce. In a medium saucepan over medium to high heat, melt the butter. Let the butter melt and turn golden, releasing a nutty, hazelnut aroma. This is your brown butter. Add 1 tbsp olive oil and the diced garlic, frying for 1 minute.
Add cream and cheese: Pour in the double cream and whole milk. Add a generous amount of nutmeg, a pinch of salt and pepper, and stir in the Gruyère cheese until it’s melted into the sauce.
Assemble the gratin: Once the leeks are roasted, pour the creamy sauce over them and top with an extra 5g of grated Gruyère cheese.
Roast and serve: Return the tray to the oven for 25 minutes or until the leeks are cooked through and the top is golden and bubbling. Serve hot and enjoy this delicious, cheesy gratin!