Leek and mustard gratin

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.