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October 26, 2020

Leek and Goats Cheese Gratin

Posted on July 29, 2013 by in vegetables, vegetarian

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Leek, my new best friend in the kitchen! Why did I not figure this out long ago, at the moment I prefer a it to an onion, it is more subtle and it gives a lovely creamy consistency to your final dish!

Leek in risotto  is just perfect. It is so creamy and delicious, yet it is hard to believe that the humble old leek is capable of delivering such taste and flavor. Not so long ago, I made a Leeks and Blue Cheese souffle and wrote about all the good qualities of this  humble vegetable, so let me not bore you with the same kind of thing.


The leek is a vegetable that belongs to the same family as onion and garlic and is called the genus Alium. Rather than forming a bulb, it forms a long cylinder of bundled leaf sheaths. The edible parts of leeks are the white base of the leaves just above the roots, the light green parts as well as the darker green parts of the leaves. One of the most popular uses  is for adding flavor to stock. It is in this case where you can even use the harder green parts of the leaves, just saute before it before adding it to your stock.


As I have said in previous posts, leeks are seldom the hero in a dish, but rather yields a soft, comforting warmth to so many dishes.  In this potato and leek soup, you know it is there, but the flavor is so subtle, that it will leave people wondering….  A while back I made a Guinness Beef Pie and wanted the best of both with onions and leeks in the recipe and it worked!  So I implore you to add a bunch or two of leeks when you next go shopping, this vegetable is far to underrated and I would be interested to see and hear about new recipes that you have tried using this vegetable. Please let me know!

Leek and Goats Cheese Gratin

Serves 4


1 bunch leeks

125 ml chicken stock

2 ml salt

250 ml sour cream

100 ml strong cheddar cheese – grated

100 g Fairview Chevin

100 ml fresh bread crumbs

20 ml olive oil

nutmeg – use a whole nutmeg and just grate a little over the top


Clean the leeks under running water, making sure that you have washed out all the sand between the layers. Cut the thickest green top parts off and also the roots. Place the leeks in a Philips Steamer with the stock and steam for about ten minutes or until the leeks are soft and a knife can easily cut through the thicker parts. In the meantime, prepare a flat rectangular oven proof dish by pouring ½ of the sour cream in the bottom. Scatter the cheddar cheese over the top of the cream. Take the leeks from the steamer and lay them on the delicious bed of cream and cheese. Pour the remaining cream over the leeks and crumble the Fairview Chevin over the top. Lastly top with the breadcrumbs and the olive oil and bake for about 30 minutes or until the breadcrumbs are golden brown. Serve with grilled fish, chicken or as a vegetarian option with only a fresh garden salad!


If you do not own a Philips Steamer or any other steamer, lightly simmer the leeks in the stock in a pot on the stove.

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3 Responses to “Leek and Goats Cheese Gratin”

  1. Tami 30 July 2013 at 2:09 pm #

    Leeks are so awesome and a little goes a long way when it comes to flavour. I’ll definitely try this recipe. Looks delicious xx

  2. Liz Labuschagne 2 August 2013 at 10:34 am #

    I just love leeks and am going to try this tomorrow when I am having friends over for lunch.

    Have you perhaps got a home made mayo recipe which does not contain quite so much oil? Would really appreciate it if you do.

  3. Martie Jacobs 2 August 2013 at 11:37 am #

    I am a nut case. What is Chevin? A type of cheese?

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