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Friday, 2 November 2018
Cauliflower, Leek and Cheese Gratin
Choose a creamy side dish for Sunday roast with this cauliflower and leek gratin recipe, baked in a cheddar cheese sauce with thyme.
30g plain flour 400ml whole milk 3 tbsp. double (heavy) cream 100g mature Cheddar, grated 1 leek, cut into chunks Medium head of cauliflower, broken into equal-size florets
Few thyme sprigs, leaves picked
1. Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
2. Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
3. Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.
This side dish goes nicely with some Roast Beef, more details here
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.