Winter garden gratin recipe

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serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 25 min

Nutrition per portion

Calories 220 kCal 11%
Fat 14g 20%
  -  Saturates 9g 45%
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  • A delicious mix of sprouts and leeks in a cheesy sauce, this warming winter garden gratin will get the whole family eating their greens


    • 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)


    • 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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