Gratin of Leeks with Red Leicester & Smoked Bacon

Preparation info
  • Serves


    • Difficulty


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.


  • A pinch of sugar
  • 8 medium leeks
  • 15 g (½


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