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Essential LeeksTypical weight 0.21kg
Typical weight 0.21kgItem price
59p each est.Price per unit
£2.80/kgElly Curshen's gratin using leftovers makes the most of the affinity the leek has with potatoes and cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4 and lightly butter an ovenproof serving dish about 22x30cm. Trim the leeks and cut them into 1cm rounds. Wash well and drain.
Place the sliced potato into a large saucepan and cover with water, plus an extra 10cm or so. Bring to the boil, then add the leeks and return to the boil. Cover with a lid, simmer for 5 minutes, then drain.
Meanwhile, make the sauce. Melt the butter in a saucepan and whisk in the flour until smooth. Season. Add the milk gradually, whisking continuously. Cook for 1 minute, then add the blue cheese and grated hard cheese. Change to a heatproof spatula or wooden spoon. Cook over a low heat until the cheese is melted, stirring continuously.
Tip the drained potatoes and leeks into the buttered dish. Pour the sauce over the top. Mix the melted butter for the topping with the breadcrumbs and chopped nuts, then sprinkle over the top. Cover with foil and bake for 40 minutes. Remove the foil, sprinkle the grated Cheddar over the top and bake for another 20 minutes, until piping hot, golden and bubbling.
Typical values per serving when made using specific products in recipe
Energy | 1,475kJ/ 354kcals |
---|---|
Fat | 20g |
Saturated Fat | 11g |
Carbohydrates | 29g |
Sugars | 5.1g |
Fibre | 3.9g |
Protein | 12g |
Salt | 0.7g |
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Item price
59p each est.Price per unit
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