Black Bomber Leek Gratin
Sweet, tender leeks baked in a rich, creamy Black Bomber Cheddar sauce with a golden, bubbling cheese topping. Packed with deep, savoury flavour, this comforting gratin makes the perfect side for a roast or a simple vegetarian main with crusty bread.
Serves
4
Featuring
Snowdonia Black Bomber
Ingredients
150g Black Bomber, grated
2 tbsp olive oil or butter, plus extra for greasing
3 large leeks, white and pale green parts trimmed and cut into 3–4cm cylinders
Salt and black pepper
100ml milk
200ml single cream
1 tsp wholegrain mustard
Pinch of freshly grated nutmeg
1–2 tsp fresh thyme leaves
1 small garlic clove, finely grated
1–2 tbsp panko breadcrumbs, optional
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 180°C / 160°C fan. Lightly grease an ovenproof cast-iron pan.
- Arrange the leeks upright in the pan so they fit snugly. Drizzle with the oil or melted butter and season with salt and pepper.
- Mix the milk, cream, mustard, nutmeg, thyme, garlic and 100g of the grated Black Bomber.
- Pour the mixture around the leeks, leaving the tops exposed.
- Cover with foil and bake for 25–30 minutes, until the leeks are tender and the sauce is bubbling.
- Mix the remaining cheese with the panko breadcrumbs and a little black pepper, if using. Remove the foil and scatter over the leeks. If not using breadcrumbs, simply top with the remaining cheese.
- Return to the oven uncovered for 10–15 minutes, until golden and bubbling.
- Leave to rest for 5 minutes before serving.
