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Cook
15m
Ingredients
Method
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Step 1
Preheat the grill. On the hob, in a large ovenproof casserole dish, melt the butter and add in the shallots and garlic. Cook on low until softened and add in the leeks. Cook for 2-3 minutes or until the leeks are starting to soften and then remove, leaving any remaining butter.
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For
4
M
I
30
g
Butter
1
Shallots, finely diced
2
Garlic cloves, sliced
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Cook along with all of our recipes
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Cheese
I am mildly obsessed with Boursin, I love it so much and it’s so creamy and delicious that it works brilliantly in this but you don’t have to use it if you can’t get hold of it, or don’t like it. Cream cheese would also work really well - or you can sub in some more parmesan and maybe loosen the sauce ever so slightly with a splash of milk just to make up for some of the creaminess you lose by not using the Boursin.
Sausages
Sausages work so well here and are a great weeknight supper option but of course this gratin works well with a multitude of things. I would be perfectly happy to have this along with a big green salad and nothing else. Equally this would be lovely with a piece of salmon, some lamb chops, whatever you fancy.
Miso
If you have a pot of miso to hand, definitely add it in. It’s just adds a depth of flavour that you can’t quite put your finger on but you know it’s there, you know? If you don’t have it don’t stress, it will still be delicious without. If you are going to buy a pot, don’t worry about not using it up, there are so many delicious things you can do with it - sticky miso glazed aubergine being my favourite, Miso soup is a close second.
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Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the grill. On the hob, in a large ovenproof casserole dish, melt the butter and add in the shallots and garlic. Cook on low until softened and add in the leeks. Cook for 2-3 minutes or until the leeks are starting to soften and then remove, leaving any remaining butter.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
30
g
Butter
1
Shallots, finely diced
2
Garlic cloves, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cheese
I am mildly obsessed with Boursin, I love it so much and it’s so creamy and delicious that it works brilliantly in this but you don’t have to use it if you can’t get hold of it, or don’t like it. Cream cheese would also work really well - or you can sub in some more parmesan and maybe loosen the sauce ever so slightly with a splash of milk just to make up for some of the creaminess you lose by not using the Boursin.
Sausages
Sausages work so well here and are a great weeknight supper option but of course this gratin works well with a multitude of things. I would be perfectly happy to have this along with a big green salad and nothing else. Equally this would be lovely with a piece of salmon, some lamb chops, whatever you fancy.
Miso
If you have a pot of miso to hand, definitely add it in. It’s just adds a depth of flavour that you can’t quite put your finger on but you know it’s there, you know? If you don’t have it don’t stress, it will still be delicious without. If you are going to buy a pot, don’t worry about not using it up, there are so many delicious things you can do with it - sticky miso glazed aubergine being my favourite, Miso soup is a close second.
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Made it?
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