Leek and White Bean Gratin

An original leek and white bean gratin that will have people talking, it is that good!

This gratin is a hearty, comforting winter dish, with that little touch of curry that almost takes you travelling.

It comes together gently, between the leeks melting into the béchamel and the white beans standing in for meat without anyone noticing.

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What you need to make this leek and white bean gratin:

Leeks — melted in butter, they form the base of the gratin, with a mild, faintly sweet flavour typical of winter.
White beans — rich in carbohydrate and protein, they make this gratin filling with no meat needed, and encourage better gut health.
Semi-skimmed milk — the base of the béchamel that coats the leeks and beans.
Mixed grated cheese — Italian blend, Cheddar and mozzarella cover the dish and brown under the grill.
Butter — used to melt the leeks over low heat before anything else.
Plain flour — cooks for two minutes with the leeks before the milk arrives, which keeps the béchamel from tasting of raw flour.
Baby spinach — added off the heat, it wilts in the residual warmth without turning to mush.
Curry powder — gives that little exotic touch that sets this gratin apart from a plain béchamel.
Paprika — scattered over the cheese before baking, for colour and a hint of flavour.
Dried oregano — rounds out the paprika on top of the gratin.
Salt and pepper — season the dish.

Why this leek and white bean gratin must be on your menu!

Meatless, but still filling: White beans bring carbohydrate and protein to this gratin.
They give the body the energy and vitality it needs, and encourage better gut health.
Ready in under an hour: Twenty minutes of prep, thirty minutes in the oven.
A complete, hearty dish without spending the whole evening on it.
A twist on the usual gratin: That little touch of curry in the béchamel gives it an almost exotic note.
Just the thing to warm up a winter evening without getting boring.
It adapts to whatever's in the fridge: Bacon, chicken, beef, minced pork, tofu, fish or mushrooms all fold easily into the mix.
And the white beans can be swapped for red beans, chickpeas, flageolets, broad beans, lentils or potatoes.

Leek and White Bean Gratin

Leeks softened into a curried béchamel with white beans and spinach, gratinated under grated cheese.

Prep 20 min

Cook 30 min

Total time 50 min

Course: Sides Cuisine: French Keyword: Leek gratin Calories:

Ingredients

Servings: 6 servings

Instructions

Preheat the oven to 205 °C (400 °F).
Wash and slice the leeks. Rinse and drain the white beans.
In a non-stick pan, melt the butter over medium-low heat. Cook the leeks for 8 to 10 minutes, until tender.
Add the flour. Cook for a further 2 minutes, long enough to work it into the leeks.
Add the curry powder. Pour in the milk and bring to the boil, stirring, until thickened.
Add the white beans. Simmer for 2 to 3 minutes over low heat. Season with salt and pepper.
Add the spinach off the heat. Stir the mixture to work it through.
Transfer to an ovenproof dish. Cover with the grated cheese and scatter over the paprika and oregano.
Bake for 16 to 18 minutes. If needed, switch to the grill and give it a further 2 minutes, or until the cheese is golden.

Nutrition (per serving)

Tips

Wash the leeks thoroughly: grit lodges between the leaves.
Let the flour cook for two minutes with the leeks before the milk, or the béchamel keeps a raw taste.
Pour the milk in while stirring without pause, until it thickens.
The spinach goes in off the heat; it wilts in the residual warmth.
Watch the two minutes under the grill closely: cheese goes from golden to burnt in a moment.

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