Leek gratin

Leek gratin

snacks and sides | serves 4

1. Preheat oven to 180C/gas 4. Place leeks in ovenproof dish. Heat milk and bay leaves in saucepan over low heat. Melt butter and olive oil in another saucepan over medium heat, add flour and stir continuously with wooden spoon for 5 min till combined. Slowly ladle milk into flour mix, discarding bay leaves, and whisk till sauce thickens. Remove from heat, stir in three-quarters of the cheese, and the nutmeg and pour over leeks. Combine breadcrumbs and remaining parmesan and sprinkle over leeks. Bake for 40 min, till top is golden brown. Serve with roast chicken.

 

Recipe Andy Harris
Photo Sam Stowell


from Issue 2

ingredients

• 12 parboiled leeks
• 500ml milk
• 2 bay leaves
• 60g butter
• 1 tbsp olive oil
• 60g flour
• 100g parmesan, grated
• ½ ground nutmeg
• ½ cup breadcrumbs

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