Creamy Leek and White Bean Gratin (Print version)
Soft leeks and white beans bake under a crisp Parmesan breadcrumb topping.
# Ingredients:
Ingredients
01 -
2 leeks, washed and sliced
02 -
500 g drained white beans
03 -
150 ml heavy cream
04 -
100 ml vegetable broth
05 -
2 garlic cloves, minced
06 -
40 g grated Parmesan
07 -
50 g fresh breadcrumbs
08 -
25 g butter
09 -
1 tsp Dijon mustard
10 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
Stir in cream, broth, mustard and pepper. Simmer gently for 3 minutes. Fold in drained beans and half the Parmesan.
04 -
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.
05 -
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.
06 -
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.
07 -
Refrigerate cooled leftovers within two hours and use within three days. Reheat covered until hot throughout, then uncover briefly to crisp the crumbs.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.