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Overhead close up of golden leek gratin with a browned crust in a white baking dish

Leek Gratin Recipe: My Mum's Make-Ahead Christmas Side

Ben Goshawk
A creamy leek gratin in a mature cheddar bechamel, and my Mum's side dish every Christmas. The leeks are cleaned in two stages so there is no grit, and the sauce is built from cold milk without lumps. It can be assembled up to 2 days ahead and baked from the fridge, which takes pressure off Christmas Day.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Side
Cuisine British
Servings 8 portions
Calories 406 kcal

Equipment

  • Baking dish
  • Colander
  • Mixing bowl / Bowl
  • Box grater
  • Chef's knife
  • Chopping board
  • Digital scales
  • Measuring jug
  • Large pot / Stockpot
  • Saucepan
  • Plate / Tray
  • Slotted spoon / Spider
  • Whisk
  • Wooden / Stirring spoon

Ingredients
  

  • 2 large leeks
  • 100 g flour
  • 100 g butter
  • 1 litre milk
  • 300 g cheddar cheese preferably mature / sharp
  • A spoonful of whole grain mustard
  • Salt and pepper

Instructions
 

  • Prepare the leeks, and clean them thoroughly (see video)
  • Cook the leeks in boiling salted water, then place into cold water to cool.
  • Make the bechamel sauce, using butter, flour and milk.
  • Once the flour is cooked out, take the sauce off the heat and mix in the mustard, cheese, salt and pepper.
  • Combine the leeks with the sauce.
  • Place everything into an oven safe dish.
  • Either bake straight away until the top is golden brown, or place into your fridge for up to 2 days.
  • Bake when you want to serve at 180c / 355f, for around an hour (from fridge cold)

Video

Nutrition

Serving: 1portionCalories: 406kcalCarbohydrates: 25.6gProtein: 15.2gFat: 27.4gSaturated Fat: 16.1gCholesterol: 77mgSodium: 513mgPotassium: 331mgFiber: 1.5gSugar: 9.1g
Keyword leek gratin, leek gratin recipe, leeks au gratin, make ahead leek gratin
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