Leek gratin with GruyereA dish to serve six with a seasonal slant, appropriately from House & Garden.
- 4 leeks
- 20g (¾oz) butter, plus extra for greasing
- 200ml (3½fl oz) chicken or vegetable stock
- 200ml (3½fl oz) double cream
- 125g (4½oz) grated Gruyére
- Herbs to taste – thyme or rosemary
- Heat the oven to 160°C (gas mark 2-3) and grease a baking dish large enough to hold the leeks in two layers.
- Trim the roots from the leeks and most of the green, then quarter them lengthways. Rinse the leeks to remove the dirt and pat dry with kitchen roll or a clean tea towel. Place the leeks in the prepared dish and season with salt and pepper. Add some thyme or finely chopped rosemary if you wish.
- Dot with the butter, then pour on the stock and bake for about 45 minutes. If the leeks start to colour, cover them with foil.
- Remove from the oven and turn the leeks over. Pour on the cream, cover the dish loosely with foil and bake for a further 30 minutes.
- Remove the foil and sprinkle with the cheese. Return to the oven until the cheese has melted and is golden. Savour.