Creamy Leek and Mustard Gratin
A comforting leek and mustard gratin with a golden, cheesy topping. Perfect as a side for roasts, BBQ meats, or festive dinners.
Ingredients
- 4 Leeks large, sliced into 1cm rounds
- 50 g Butter unsalted
- 1 tbsp Wholegrain Mustard
- ½ tsp English mustard powder
- 300 ml Double cream
- 100 g Cheddar mature, grated
- 50 g Parmesan Cheese finely grated
- 50 g Fresh breadcrumbs
- Sea Salt to taste
Instructions
- Melt the butter in a large frying pan over medium-low heat. Add the sliced leeks with a pinch of salt and cook gently for 8–10 minutes, stirring occasionally, until soft but not coloured. Add a splash of water if the pan starts to look dry.
- Stir in the wholegrain mustard and mustard powder, then pour over the double cream. Season with a little pepper and nutmeg if using. Simmer for 2 minutes to thicken slightly. Taste and adjust the seasoning as needed.
- Preheat the oven to 190°C (170°C fan). Transfer the creamy leeks to a buttered ovenproof dish. Mix the Cheddar, Parmesan, and breadcrumbs in a bowl, then scatter evenly over the leeks.
- Bake in the oven for 25–30 minutes until the top is golden brown and crisp. Serve straight from the oven as a side dish.
