Best 15 Leeks Au Gratin Recipes

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Leeks au gratin is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. It is made with leeks, cheese, and cream, and is baked until golden brown and bubbly. The leeks are cooked in a creamy sauce until they are tender, and then topped with cheese and breadcrumbs. The dish is then baked until the cheese is melted and bubbly. Leeks au gratin is a versatile dish that can be served as a side dish or a main course. It is also a great way to use up leftover leeks.

Let's cook with our recipes!

LEEKS AU GRATIN



Leeks au Gratin image

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. -Chuck Mallory, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

6 medium leeks (white and pale green portion only)
1-1/2 cups heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Pecorino Romano cheese

Steps:

  • Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 224 calories, Fat 19g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR



Cauliflower Gratin With Leeks and White Cheddar image

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

  • Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
  • Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
  • Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

AU GRATIN POTATOES 'N' LEEKS



Au Gratin Potatoes 'n' Leeks image

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. -Rosalie Hughes, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 13

8 cups sliced peeled potatoes (1/4-inch slices)
3 medium leeks (white portion only), cut into 1/2-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups 2% milk
4 ounces Gruyere or Swiss cheese, shredded
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts :

CREAMY POTATO AND LEEK GRATIN



Creamy Potato and Leek Gratin image

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Thanksgiving     Entertaining     Winter     Side     Casserole/Gratin     Potato     Leek     Milk/Cream     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
Special Equipment
An adjustable-blade slicer

Steps:

  • Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
  • Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
  • Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
  • Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
  • Do Ahead
  • Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

LEEKS AU GRATIN



Leeks au Gratin image

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 9

8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso™ dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
  • In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
  • In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
  • Bake uncovered about 25 minutes or until golden brown.

Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg

LEEK GRATIN



Leek Gratin image

This cheesy leek side dish goes well with our Brandied Ham.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h15m

Number Of Ingredients 4

8 medium leeks, white and light-green parts only
1 3/4 cups heavy cream
Coarse salt and ground pepper
1/3 cup grated Pecorino Romano cheese

Steps:

  • Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
  • In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
  • Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

Nutrition Facts : Calories 251 g, Fat 21 g, Fiber 1 g, Protein 4 g

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

LEEKS AND CORN AU GRATIN



Leeks and Corn Au Gratin image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

3 large ears corn, kernels removed
3 large leeks
2 teaspoons canola oil
1 cup heavy cream
1 cup grated Parmesan
Salt and freshly ground black pepper
1 cup panko bread crumbs
5 tablespoon freshly chopped chives
4 tablespoon freshly chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
  • Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
  • Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
  • Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
  • Remove from the oven and serve hot.

SPRING GREENS AND LEEK GRATIN



Spring Greens and Leek Gratin image

So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb's quarters.

Provided by David Tamarkin

Categories     Casserole/Gratin     Butter     Leek     Arugula     Spinach     Coriander     Lemon     Milk/Cream     Parmesan     Bread     Vegetarian     Side     Spring     Entertaining

Yield 6 servings

Number Of Ingredients 13

3 Tbsp. unsalted butter
2 large leeks (about 8 oz.), white and light green parts only, thinly sliced
1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)
2 large bunches mature arugula, coarsely chopped
1 bunch mature spinach, coarsely chopped
2 tsp. ground coriander
1 tsp. kosher salt
Pinch of cayenne pepper
Finely grated zest of 1/2 lemon
1 1/2 cups heavy cream
1/2 cup plus 2 Tbsp. finely grated Parmesan
3/4 loaf crusty bread, crusts removed, torn into irregular 1/2" pieces (about 3 cups torn bread)
2 Tbsp. extra-virgin olive oil

Steps:

  • Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
  • Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
  • Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
  • Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.

CABBAGE AND LEEK GRATIN



Cabbage and Leek Gratin image

I love this next to any roast meat, brisket or silver side. It's a nice change in veggies on the plate.

Provided by Jaded spoon

Categories     Other Side Dishes

Number Of Ingredients 11

1 medium size cabbage
3 medium leeks
3 Tbsp butter
3 Tbsp plain flour
1/2 tsp salt
1/4 tsp ground black pepper
freshly grated nutmeg to taste
dash hot pepper sauce
1 1/2 c milk
1 c fresh bread crumbs
2 Tbsp melted butter

Steps:

  • 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
  • 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
  • 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
  • 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
  • 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
  • 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.

POTATO AND LEEK GRATIN



Potato and Leek Gratin image

Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with Thyme, Poached Pears with Stilton

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

3 pounds russet potatoes
2 tablespoons unsalted butter
1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper
1 1/2 cups Gruyere cheese, coarsely grated

Steps:

  • Preheat oven to 400 degrees.
  • Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
  • Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
  • Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

LEEKS AU GRATIN



Leeks Au Gratin image

From Marigold Allen, Beeches Country House. Adapted from The New Irish Table. I don't think a dish with this much cheese needs any salt, but use your own discretion. I also prefer this type of dish without bread crumbs.

Provided by Chocolatl

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

8 large leeks, white part only, halved lengthwise and cut into 6-inch pieces
boiling salt water
1/2 cup heavy cream
2 cups cheddar cheese, shredded
salt
pepper
1/2 cup seasoned bread crumbs

Steps:

  • Preheat oven to 350°F.
  • Make sure leeks have been rinsed well.
  • Cook in boiling salted water until slightly tender, about 5 minutes.
  • Drain.
  • Place cut side up in a greased baking dish.
  • Pour cream over the leeks.
  • Sprinkle with cheese, salt and pepper.
  • Bake until cream has thickened and cheese is melted, about 10-15 minutes.
  • Preheat broiler.
  • Sprinkle bread crumbs over leeks.
  • Place 4" from heat source and broil until lightly browned, 2-3 minutes.

Nutrition Facts : Calories 330.9, Fat 20.7, SaturatedFat 12.7, Cholesterol 66.8, Sodium 441.1, Carbohydrate 24.7, Fiber 2.6, Sugar 5.4, Protein 13

LEEKS AU GRATIN



Leeks Au Gratin image

Make and share this Leeks Au Gratin recipe from Food.com.

Provided by Lightly Toasted

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, peeled
10 medium leeks
6 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1/4 teaspoon cayenne pepper

Steps:

  • Quarter eggs lengthwise.
  • Arrange in a single layer in broiler-safe 2 qt round dish.
  • Set aside.
  • Remove green portion from leeks, and halve lengthwise.
  • Wash thoroughly, and pat dry.
  • Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
  • Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
  • Cook leeks until tender, stirring occasionally.
  • Spoon leeks over eggs in dish.
  • Melt remaining 2 tbs butter in a skillet.
  • Whisk in flour.
  • Add milk, cook until thickened and bubbly.
  • Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
  • Season to taste with salt and pepper.
  • Pour the sauce over the leeks and eggs in dish.
  • Sprinkle with remaining white cheddar cheese.
  • Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.

Nutrition Facts : Calories 305, Fat 19.6, SaturatedFat 10.5, Cholesterol 252.7, Sodium 267.1, Carbohydrate 20.2, Fiber 2.1, Sugar 5, Protein 13

HADDOCK & LEEK AU GRATIN WITH SWEETCORN MASH



Haddock & leek au gratin with sweetcorn mash image

Leek and spinach are layered up with white fish fillets and cheese sauce then topped with golden mash in this delicious, low-fat oven bake.

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 1h

Number Of Ingredients 10

350g potatoes , quartered
195g can sweetcorn in water
240g bag ready-washed spinach
2 leeks , thickly sliced
300ml skimmed milk , plus 3 tbsp
15g unsalted butter
15g plain flour
½ tsp English mustard
75g mature reduced-fat cheese , grated
2 x 125g fillets of skinless haddock

Steps:

  • Heat oven to 200C/180 fan/gas 6. Boil the potatoes for 15-20 mins until tender, then drain. Reserve 3 tbsp corn and blitz the rest (with its juice) using a hand blender or a food processor until completely smooth, then mash into the potatoes. Cook the spinach following pack instructions - if you have a microwave, choose this method.
  • Put the leeks in a pan with the 300ml milk and the butter. Cook gently, part-covered, for 8 mins until the leeks are tender. (Keep an eye on things as milk can easily boil over.) Mix the 3 tbsp milk with the flour and mustard, then stir into the leek mixture - keep stirring until thickened. Take off the heat and stir in three-quarters of the cheese.
  • Squeeze as much liquid as you can from the spinach, then arrange on the base of 2 gratin dishes. Place a fish fillet on top of each, then spoon over the leek & cheese sauce. Top with the sweetcorn mash. Mix the remaining corn and cheese, and scatter on top. Place the dishes on a baking tray and cook for 25 mins until the fish flakes when tested and the top is golden.

Nutrition Facts : Calories 618 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.1 milligram of sodium

Tips:

  • Choose the right leeks: Select young, tender leeks with bright green leaves and a firm white base.
  • Trim the leeks properly: Cut off the dark green tops and the root ends. Slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Cook the leeks until tender: Sauté the leeks in butter or oil until they are soft and translucent. This will help bring out their natural sweetness and flavor.
  • Use a flavorful cheese: Gruyère, Parmesan, and cheddar are all good choices for leeks au gratin. You can also use a combination of cheeses to create a more complex flavor.
  • Don't overcook the gratin: The leeks should be tender but still have a slight bite to them. Overcooking will make them mushy.

Conclusion:

Leeks au gratin is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up leftover leeks, and it is also a good option for a vegetarian meal. With its creamy, cheesy sauce and tender leeks, leeks au gratin is sure to be a hit with everyone at the table.

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