Leek and Bacon Gratin

Served with fresh bread and salad, this makes a tasty midweek supper, though it would bode equally well as an accompaniment to roast chicken.

Category:  Midweek Express Accompaniments  - 


For 4 people


  • 8 medium leeks *
  • 200 g smoked lardons - or diced smoked bacon
  • 300 ml béchamel sauce
  • 1 tsp dijon mustard
  • 100 g strong flavoured cheese, grated
  • and freshly ground black pepper
  • 1 tsp mixed herbs
  • paprika

Leek and Bacon Gratin Directions

  1. Preheat oven to 180 degrees C
  2. 1. Thoroughly wash the leeks, removing any grit. Slice both the white and green parts, about 1/2 cm thick. Bring a pan of salted water to the boil and simmer 8 - 10 minutes until just tender. Drain well. Place in an ovenproof serving dish.
  3. 2. In a hot non-stick sauté the lardons until crisp. Sprinkle over the cooked leeks. Season.
  4. 3. Stir the dijon mustard into the béchamel sauce and pour over the leeks and lardons.
  5. 4. Sprinkle the grated cheese evenly over the béchamel sauce. Finish with a sprinkle of mixed herbs and paprika.
  7. Bake about 20 minutes until bubbling and hot.
  9. * If you are in a real hurry, use a bag of good quality frozen leeks.
  10. * This recipe uses béchamel sauce - you can use either a ready made or see the recipe in the sauces and dips recipe section.