Cheesy Gratin of Leeks and Brussel Sprouts
Everyone in our house loves a hot bubbly gratin — a yummy comforting supper dish. I sometimes wrap each leek in a slice of ham before coating in the cheesy Mornay sauce. Use up the little ends of cheese — a mixture can be delicious but taste carefully.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
16
MINUTES
Ingredients
8 medium-sized leeks
1 lbs quartered, blanched and refreshed sprouts
600mls whole milk
A few slices of carrot and onion
3 or 4 peppercorns
A sprig of thyme or parsley
175g grated Cheddar cheese or a mixture of grated Cheddar, Parmesan and Gruyère
¼ tsp Dijon mustard
Salt and freshly-ground black pepper
Method
Trim most of the green part off the leeks (use to make soup or pop into the stock pot). Leave the white parts whole, slit the top and wash well under cold running water. Cook in a little boiling salted water in a covered saucepan until just tender, 15 minutes approx.
Meanwhile, put the cold milk into a saucepan with a few slices of carrot and onion, 3 or 4 peppercorns and a sprig of thyme or parsley. Bring to the boil, simmer for 5 minutes, remove from the heat and leave to infuse for 10 minutes. Strain out the vegetables, bring the milk back to the boil, and thicken with roux to a light coating consistency. Add the mustard and two-thirds of the grated cheese, keep the remainder of the cheese for grating over the top. Season with salt and freshly-ground pepper: taste and correct the seasoning if necessary.
Drain the leeks well, slice into chunks, mix with the blanched Brussel sprouts. Arrange in an ovenproof serving dish, season well, coat with the sauce and sprinkle with grated cheese mixed with a few buttered crumbs. Reheat in a moderate oven 180˚C (gas mark 4), until golden and bubbly – about 15 minutes.
