Do you enjoy Gratins? I do - they taste so good and can work well either as a side dish or a main course. This recipe goes well with a Sunday Roast Dinner, but can be enjoyed any day of the week - how about tomorrow!?
Ingredients
Serves Six
750g (1½lb) leeks, trimmed and cut into chunks
6 sticks of celery, chopped
400ml (14fl oz) vegetable stock
100ml (3½fl oz) half-fat crème fraîche
nutmeg, grated
25g (1oz) breadcrumbs
100g (3½oz) Gruyère, grated
Method
1. Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
2. Mix together the vegetable stock, crème fraîche and nutmeg. Season.
3. Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
4. Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.
Nutrition Per Serving
Carbohydrate 8.9g Protein 8.2g Fat 7g Fibre 4.3g
Tips
Tips
If you do not have any leeks, try using spring onions (scallions) or white onions instead.
If you need a substitute for gruyère cheese look here
From original idea here
For more gratin choices have a look here
If you need a substitute for gruyère cheese look here
From original idea here
For more gratin choices have a look here
All the best Jan
Se ve muy rico. Gracias por la receta.
ReplyDeleteThis sounds so good! We don't often use leeks and celery as a dish to themselves, but I will have to try this one.
ReplyDeleteDelicious
ReplyDelete...I haven't had leeks.
ReplyDeleteBeautiful tulips and signs of spring to come! I don't cook with leeks very often and should try to prepare them someday is a delicious casserole such as this.
ReplyDeleteThat looks good. Anything topped with bread crumbs and cheese is a winner.
ReplyDeleteHave a great week.
Gruyère is huge favourite. The gratin looks so yummy, Jan.
ReplyDeleteThat seems a lovely one. We have a few but not a lot.
ReplyDeleteThat looks hearty to taste
ReplyDeleteHmmmm...Realmente uma delícia!
ReplyDeleteÓtima semana! beijos, chica
It's a pleasure to read your blog, as it is versatile and interesting. I like that recipe with celery and fresh cream. Maybe it's not easy to find nutmegs here.
ReplyDeleteLeek and celery, that sounds tasty. I think it would go very well with a Sunday roast, I must give it a go.
ReplyDeleteLooks delicious, Jan! Thanks for sharing.
ReplyDeleteTake care, enjoy your day and have a great week ahead.
It sounds good and I could easily tweek it. I do like leeks and celery a lot :-D Thanks Jan :-D
ReplyDeleteI’ve not cooked with leeks, but always looking for veggie dishes, so thank you.
ReplyDeleteI wish I liked cheese. The tulips are so pretty
ReplyDeleteIt's looking delcious. Thank you for the recept. Have a nice day !
ReplyDeleteSadly our oven takes forever to get hot.
ReplyDeleteSo... today I made your "Brussels Sprouts and Cheddar Cheese Soup" - superyummy again!
I would love to try this recipe. Looks so good.
ReplyDeleteLooks delicious Jan, thank you! A happy day to you also my friend and all the best!
ReplyDeleteThat sounds really good to me. I hope you are well.
ReplyDeleteBoa tarde de segunda-feira, com muita paz e saúde. Salivei, deve ser delicioso 😋 😋 😋. Obrigado pela dica gastronômica.
ReplyDeleteYet another yummy recipe!
ReplyDeleteThis sounds delicious. I'll have to get some leeks and give it a try.
ReplyDeleteThis looks and sounds really good!!
ReplyDeleteA gratin made with bread and cheese transforms any vegetable dish into a delight.
ReplyDeleteThis looks very good. We are ramping up our low carb again, so this one sounds extra good.
ReplyDeleteI have never cared for gratin for some reason, hubby likes it but I have never made it for him our whole married life, poor guy!
ReplyDeleteI do love gratin dishes and this looks different and delicious.
ReplyDeleteWe use dry celery seeds,mom used to add in her special health recipes.but never saw the fresh plant of it in market
ReplyDeleteI have a hard time finding leeks, but after two attempts, last summer I did grow a few nice ones. You have to start them indoors and it took all summer for them to get to a nice size.
ReplyDeleteLooks delicious.
ReplyDeleteAll the best and greetings,
Hilly
Muy buena receta. Besos.
ReplyDelete