Really Simple & Tasty Too #01 – Leeks

Creamy Leek Gratin

Makes 6 servings

Hands-on-time: 15 minutes
Total time: 60 minutes

Shopping List:

  • 30 gr or 2 tablespoons unsalted butter
  • 32 gr or ¼ cup all-purpose flour
  • 500 ml or 2 cups whole milk
  • 115 gr or 1 cup sharp Cheddar, grated
  • 3 slices sandwich bread, torn small pieces
  • 45 ml or 3 tablespoons olive oil
  • 1360 gr or 6 leeks [3 pounds]—white and light green parts only, halved lengthwise and root ends left intact
  • kosher salt and black pepper


  1. Heat oven to 190° C or 375° F.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Sprinkle with the flour and cook, whisking, for 30 seconds.
  4. Slowly whisk in the milk, ¼ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.
  5. Remove from heat and stir in the Cheddar until melted.
  6. In a small bowl, combine the bread pieces, oil, and ¼ teaspoon each salt and pepper.
  7. Place the leeks in a single layer in the bottom of an 22 x 35 cm or 9-by-13-inch or some other 2 liter or 2-quart baking dish.
  8. Cover with the milk mixture and sprinkle with the bread mixture.
  9. Cover the dish with foil and bake until the leeks are tender and the filling is bubbling, 25 to 35 minutes.
  10. Remove the foil and bake until the top is golden brown, 8 to 10 minutes more.

Note: To clean leeks, which tend to be gritty, trim them according to the recipe, then swirl in a bowl of cold water. The sand will sink to the bottom. Scoop them out and transfer to a colander to drain.


Amount Per Serving
Calories 325
Fat 20g
Sat Fat 8g
Cholesterol 38mg
Sodium 300mg
Protein 10g
Carbohydrate 28g
Sugar 8g
Fiber 2g
Iron 3mg
Calcium 302mg

PDF of this recipe: 20120705-Creamy-Leek-Gratin

One thought on “Really Simple & Tasty Too #01 – Leeks

  1. If I weren’t so resistant to cooking, I think even I could make this (although the idea of washing dirt off leeks does not appeal)! I might have to print a book of “Peter’s Recipes” for San Geraldo to prepare for me.

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