leek and cauliflower gratin

Name: LEEK AND CAULIFLOWER GRATIN
Prep time: 15 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 3 large leeks, trimmed and sliced; 1 medium head cauliflower, trimmed and chopped into florets; 1/2 cup(s) panko breadcrumbs; 2 tablespoon(s) butter; 2 tablespoon(s) all purpose flour; 2 cup(s) milk or half and half; 1 cup(s) shredded cheddar cheese; - salt and pepper to taste

(1 RATING)

24 Pinches 7 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 21, 2015

I have some fresh leeks and cauliflower coming from my organic delivery company this week, so I went looking for a recipe to use both. I was happily surprised to find this one which also uses cheese--my biggest love! Making it in just a few days! Recipe: laaloosh.com 01-21-15

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield 6 serving(s)

Ingredients

3 large leeks, trimmed and sliced
1 medium head cauliflower, trimmed and chopped into florets
1/2 cup panko breadcrumbs
2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk or half and half
1 cup shredded cheddar cheese
- salt and pepper to taste

How To Make leek and cauliflower gratin

Step 1

Place leeks and cauliflower into a greased 3-qt. baking dish. Sprinkle with salt and pepper.

Step 2

In a medium saucepan melt butter over medium-high heat. Add the flour and whisk constantly until butter and flour are combined. Slowly whisk in the milk and bring to a boil, whisking frequently until slightly thickened. Season with salt and pepper if desired.
Step 3

Stir in cheese and whisk until melted; remove from heat.
Step 4

Pour the cheese sauce evenly over leeks and cauliflower. Sprinkle with Panko crumbs on top.
Step 5

Cover and place in a preheated 375º oven for about 45 minutes until vegetables are tender and sauce is bubbling. Remove cover and cook another 8-10 minutes to brown the breadcrumbs. Cool for 5 minutes before serving.
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