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Cheesy Leek Gratin

Cheesy Leek Gratin

Side Dish | with Parmigiano Reggiano, Cream Cheese and Garlic
5.0(3)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
332 kcal
Protein
: 
17.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Leek

1 unit(s)

Garlic Clove

100 grams

Cream Cheese

(Contains: Milk)

60 grams

Parmigiano Reggiano

(Contains: Milk)

Energy (kJ)1388 kJ
Energy (kcal)332 kcal
Fat22 g
of which saturates14.4 g
Carbohydrate17.3 g
of which sugars15.8 g
Dietary Fibre10.6 g
Protein17.7 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Medium Saucepan

Instructions

PDF
Prep the Veg
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim and discard the root and dark green leafy part from the leeks. Halve lengthways, then thinly slice. 

c) Peel and grate the garlic (or use a garlic press).

Fry the Leeks
2

a) Heat a drizzle of oil in a medium saucpean on medium-high heat.

b) Once hot, add the leeks and season with salt and pepper. Cook the leeks until softened, 3-4 mins, stirring occasionally.

c) Add the cream cheese and two thirds of the Parmigiano Reggiano and stir to combine, 1 min.

Into the Oven
3

a) Pop the cheesy leeks into a suitability sized ovenproof dish and sprinkle over the remaining cheese.

b) Bake on the top shelf until golden, 10-12 mins.

c) Transfer to a serving dish to finish.

Enjoy!

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