Real Recipes From Real Home Cooks ®

leek and cauliflower gratin

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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: 01-21-15

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For leek and cauliflower gratin

  • 3 lg
    leeks, trimmed and sliced
  • 1 md
    head cauliflower, trimmed and chopped into florets
  • 1/2 c
    panko breadcrumbs
  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 2 c
    milk or half and half
  • 1 c
    shredded cheddar cheese
  • salt and pepper to taste

How To Make leek and cauliflower gratin

  • 1
    Place leeks and cauliflower into a greased 3-qt. baking dish. Sprinkle with salt and pepper.
  • 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.
  • 3
    Stir in cheese and whisk until melted; remove from heat.
  • 4
    Pour the cheese sauce evenly over leeks and cauliflower. Sprinkle with Panko crumbs on top.
  • 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.