Creamy Leek and White Bean Gratin

Soft leeks and white beans bake under a crisp Parmesan breadcrumb topping. A small amount of cream brings the sauce together without hiding the beans.

Ingredients

• 2 leeks, washed and sliced
• 500 g drained white beans
• 150 ml heavy cream
• 100 ml vegetable broth
• 2 garlic cloves, minced
• 40 g grated Parmesan
• 50 g fresh breadcrumbs
• 25 g butter
• 1 tsp Dijon mustard
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C / 400°F. Use a shallow 1.5-liter baking dish. Wash sliced leeks thoroughly to remove grit, then drain.
2. Melt 15 g butter in a wide pan. Cook leeks over medium-low heat for 10 minutes, stirring, until softened without browning. Add garlic for the final minute.
3. Stir in cream, broth, mustard and pepper. Simmer gently for 3 minutes. Fold in drained beans and half the Parmesan.
4. Transfer to the baking dish. Melt the remaining 10 g butter and stir it into the breadcrumbs with the remaining Parmesan. Scatter evenly over the beans.
5. Bake for 20–25 minutes until bubbling around the edges and the crumb topping is golden. If the topping colors early, cover loosely with foil.
6. Rest 5 minutes before serving. The beans should sit in a creamy sauce, not a dry block; add a splash of hot water if the pan reduced too far before baking.
7. Refrigerate cooled leftovers within two hours and use within three days. Reheat covered until hot throughout, then uncover briefly to crisp the crumbs.

Clean between the layers

Leeks trap soil between their leaves. Swish the sliced leeks in a bowl of water and lift them out, leaving grit behind.

Use cooked beans

This recipe uses canned or fully cooked white beans. Drain them well; dry beans cannot go directly into the gratin.

Use a shallow dish

A shallow dish gives more golden topping per serving. A deep bowl can leave the center cooler while the crumbs brown.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest 5 minutes before serving. The beans should sit in a creamy sauce, not a dry block; add a splash of hot water if the pan reduced too far before baking.

How should I store leftovers?

Refrigerate cooled leftovers within two hours and use within three days. Reheat covered until hot throughout, then uncover briefly to crisp the crumbs.