Four cheese, leek and walnut gratin
This multi-layered leek gratin is the ultimate creamy, cheesy side dish. Prep ahead then bake and serve with Easter lunch or a spring roast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Oven
- Baking dish
- Saucepan
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Plastic wrap
- Stove
Ingredients
- 1 tbsp olive oil
- 3 large leeks, washed and cut at an angle into 3cm slices
- 3 garlic cloves, finely sliced
- 60g walnut halves
- 50ml dry white wine (optional)
- 60g unsalted butter
- 60g plain flour
- 500g whole milk
- 1 tsp English mustard
- 30g parmesan or veggie equivalent, finely grated
- 50g mature cheddar, coarsely grated
- 125g ball mozzarella, torn
- 50g smoked cheese (see Know-how), coarsely grated
- Dash cider vinegar
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