Gratin of Leeks with Red Leicester & Smoked Bacon

Name: Gratin of Leeks with Red Leicester & Smoked Bacon
Yield: Serves 4
Ingredients: 300 ml (½ pint, 1¼ cups) Vegetable Stock or semi-skimmed milk; 15 g (½ oz, 1 tablespoon) unsalted butter; Salt & freshly ground black pepper; 1 tablespoon plain flour; 50 g (2 oz, ⅓ cup) smoked bacon, rind removed, coarsely chopped; A pinch of sugar; 1 teaspoon Dijon mustard; 100 g (4 oz, 1 cup) Red Leicester, grated; 8 medium leeks; 90 ml (3 fl oz, ⅓ cup) double cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Leeks and bacon make a wonderful marriage of flavours. With the addition of Red Leicester cheese, this simple gratin reaches new heights. It makes an ideal accompaniment to a good Sunday roast.

Ingredients

A pinch of sugar
8 medium leeks
15 g (½

Main course
Wedding/Marriage

Method

Bring a pan of water to the boil with the sugar and some salt. Plunge the leeks into the water and simmer for 8-10 minutes, until just tender. Remove and drain well, then dry on a cloth.

Melt the butter in a pan, stir in the flour and cook over a gentle heat for 1-2 minutes. Gradually add the stock or milk and bring to the boil, stirring constantly. Reduce the heat and cook very gently