Winter garden gratin

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Winter vegetable gratin
Winter vegetable gratin
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A delicious mix of sprouts and leeks in a cheesy sauce, this warming winter garden gratin will get the whole family eating their greens


  • 2 leeks (about 400g), cut into thick slices, washed well
  • 200g Brussels sprouts, trimmed and halved if large
  • 30g butter
  • 30g plain flour
  • 300ml milk
  • Salt and ground black pepper
  • Freshly grated nutmeg
  • 1 good tsp ready-made English mustard
  • 125g mixed Gruyère and Cheddar cheeses, grated
  • About 30g fresh breadcrumbs (from 1 slice of bread)

This can be made with kale and cauliflower, if you prefer


  1. Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 mins. Drain and refresh under cold water. Leave to drain.
  2. Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over a low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of mins. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.
  3. Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 mins or until browned on top. Speed this up, if you like, by putting it under the grill — but watch it doesn’t burn.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 220(kcal)
  • Fat 14.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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