Name: Winter garden gratin recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4–6
Ingredients: 2 leeks (about 400g), cut into thick slices, washed well; 200g Brussels sprouts, trimmed and halved if large; 30g butter; 30g plain flour; 300ml milk; Salt and ground black pepper; Freshly grated nutmeg; 1 good tsp ready-made English mustard; 125g mixed Gruyère and Cheddar cheeses, grated; About 30g fresh breadcrumbs (from 1 slice of bread)

Nutrition Per Portion

RDA

Calories

220 Kcal

11%

Fat

14 g

20%

Saturated Fat

9 g

45%

By GoodtoKnow

published 2 September 2019

A delicious mix of sprouts and leeks in a cheesy sauce, this warming winter garden gratin will get the whole family eating their greens

Ingredients

2 leeks (about 400g), cut into thick slices, washed well
200g Brussels sprouts, trimmed and halved if large
30g butter
30g plain flour
300ml milk
Salt and ground black pepper
Freshly grated nutmeg
1 good tsp ready-made English mustard
125g mixed Gruyère and Cheddar cheeses, grated
About 30g fresh breadcrumbs (from 1 slice of bread)

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Method

Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 mins. Drain and refresh under cold water. Leave to drain.
Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over a low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of mins. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.
Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 mins or until browned on top. Speed this up, if you like, by putting it under the grill — but watch it doesn’t burn.

Top Tip for making Winter garden gratin

This can be made with kale and cauliflower, if you prefer

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