Baby leek gratin is a rich and comforting bake with a crunchy topping. You can prepare this leek gratin ahead of time, then pop in the oven with the lamb for the last half-hour or so as a perfect side. Potatoes may be the classic ingredient in a gratin, but using leeks gives this creamy side dish an extra level of flavour. Baby leeks are a wonderful spring ingredient and make a great addition to an Easter lunch. Try serving this baby leek gratin alongside roast lamb for an easy but impressive side dish that your friends and family will love. Baby leeks are crisp when raw, but have a soft, melt-in-the-mouth texture when cooked. These tender vegetables are a member of the onion and garlic family and have a sweet but subtle flavour. Their smaller size makes them easy to cook whole, but they are delicious when chopped into pies, soups and stews too. Baby leeks pair so well with creamy sauces and rich cheeses, making this gratin recipe a match made in heaven. Our baby leek gratin really celebrates this seasonal ingredient and takes the classic cheesy leeks to the next level. Serve this rich and indulgent side dish at an Easter lunch or Sunday roast.
- 475g baby leeks
- 100ml single cream
- 150ml vegetable stock
- 50g Parmesan
- 50g fresh breadcrumbs
Preheat the oven to 200C. Lie the baby leeks in a shallow baking dish. In a jug, mix together the cream and vegetable stock and pour over the leeks so they are completely covered.
Top with layers of the Parmesan and breadcrumbs, then bake in the oven for 30-35 mins until golden and bubbling. Serve immediately when hot.