I love gratins – bubbly, warming, and,more often than not, cheesy. What’s not to love?
Here is one using leeks, our ingredient of the month.
You’ll need:
- 6 large leek whites
- 5 oz (150g) grated gruyere
- 5 oz cream (150 ml)
- 1 T milk
- 1 T whole grain mustard
- salt & pepper
1. Cook leeks for 10 minutes in salted, boiling water. Drain, cut into large chunks.
2. Place them upright in a buttered gratin dish. Preheat oven to 375F (190C).
3. Mix cheese, cream, milk, and mustard, add salt and pepper. Pour over leeks. Grate a little more cheese right over the top.
4. Bake for 20 minutes and serve immediately.
Look out for a future post on more gratins, that perfect satisfying and warm winter dish. I have a great fennel recipe and a pumpkin and hazelnut one as well that I’ve been eager to make.
Gruyere and leeks … swoon.
I love leeks – the perfect combination of sweet and savory!
Gruyere is just magical in gratins. Great recipe.
Agreed!
I agree, this looks like a lovely comfy, warming dish .. your mustard jar is pretty cool.. c
Thank you, C! I like putting all my condiments and spices into ceramic or glass jars.
Oh, not mustard. I like your photos though!
I gather you don’t like mustard?