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Cheesy Leek, Cauliflower & Broccoli Gratin
Indulgent and delicious, this vegetable gratin is a riff on cauliflower cheese. It's made with a mix of cauliflower and broccoli tumbled with caramelised leeks and extra mature Cheddar cheese. A simple cream sauce infused with bay and a topping of crunchy sourdough croutons finishes the dish. Perfect on the side of your Sunday roast.
Ingredients
- 500ml double cream
- 1 onion
- 1 bay leaf
- 1 cauliflower
- A head of broccoli
- 300g leeks
- 200g extra mature Cheddar cheese
- 150g sourdough croutons
Prep: 25 mins + infusing | Cook: 55-60 mins
Method
1. Pour the cream into a pan. Trim, peel and halve the onion. Add it to the cream. Drop in the bay leaf. Pop the pan on a medium heat and bring to a simmer. Turn off the heat and set aside to infuse for 30 mins.
2. Meanwhile, set a large pan of salted water on a high heat and bring to the boil. Slice the leaves off the cauliflower (set them aside for later). Break the cauliflower into florets, slicing the stalk into bite-sized chunks. Trim the dry end off the broccoli. Break into florets, slicing the stalk into bite-sized chunks.
3. When the water is boiling, add the chopped veg. Simmer, lid off the pan, for 3-4 mins till the veg are just starting to cook. Drain well, then tip them into a 3 ltr ovenproof dish. Set aside. Wipe the pan clean. Keep it for later.
4. Trim the roots and any woody greens off the leeks. Rinse out any grit. Finely slice the leeks. Finely slice the cauliflower leaves. Preheat your oven to 200°C/Fan 180°C/Gas 6.
5. Put the pan back on the heat. Add 1 tbsp oil and the leeks and cauliflower leaves. Season with salt and pepper. Fry, stirring often, for 12-15 mins till the veg are soft. Add them to
the cauliflower and broccoli.
6. Coarsely grate the Cheddar and add half to the veg. Stir everything together to mix.
7. Strain the cream and discard the onion and bay leaf. Pour the infused cream over the veg. Slide the dish into the oven and bake for 20 mins, till just starting to turn golden.
8. Remove from the oven. Scatter over the sourdough croutons. Top with the remaining cheese. Return to the oven. Bake for 10-15 mins till golden and bubbling. Rest for a few mins in the dish, then serve.
9. Love your leftovers
The gratin will keep for up to 3 days in the fridge. You can reheat it in the oven, covered with foil to stop the top from burning, or reheat individual portions in the microwave. Make sure they're piping hot all the way through.
The gratin will keep for up to 3 days in the fridge. You can reheat it in the oven, covered with foil to stop the top from burning, or reheat individual portions in the microwave. Make sure they're piping hot all the way through.
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