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.

Ingredients:

Serves Four 

30g butter

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

Method:

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.

Nutrition Per Serving:

Fat 25.9g  Protein 15.4g  Carbs 14g Fibre 4g

From an original idea here

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.

All the best Jan