Butter bean & leek gratin

Name: Butter bean & leek gratin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 3 large leeks, sliced into 1-2cm discs and washed; 30 g butter; 2 clove/s cloves garlic, thinly sliced; 300 ml double cream; 80 g extra mature or vintage Cheddar, coarsely grated; ½ tsp Worcestershire sauce; 1 tsp essential Dijon Mustard; 2 x 400g cans Essential Butter Beans In Water, drained; 60 g soft breadcrumbs; 2 tbsp cold-pressed rapeseed oil

A sumptuous side that goes perfectly with braised lamb

3 out of 5 stars(5) Rate this recipe

Serves6
CourseSide
Prepare20 mins
Cook20 mins
Total time40 mins

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Ingredients

3 large leeks, sliced into 1-2cm discs and washed
30g butter
2 clove/s cloves garlic, thinly sliced
300ml double cream
80g extra mature or vintage Cheddar, coarsely grated
½ tsp Worcestershire sauce
1 tsp essential Dijon Mustard
2 x 400g cans Essential Butter Beans In Water, drained
60g soft breadcrumbs
2 tbsp cold-pressed rapeseed oil

Method

Preheat the oven to 220ºC, gas mark 7. Using a wide pan with a lid, sauté the leeks in the butter and a pinch of salt over a medium heat for 2-3 minutes. Lower the heat a little, cover, and let them steam and sweeten for 3-4 minutes more.
2 Once bright green and softening, add the garlic, sauté for 1 minute more, then add the cream, 100ml water, the cheese, Worcestershire sauce and mustard. Simmer, stirring occasionally, until the cheese has melted. Taste and season.
Stir in the beans, then transfer to an ovenproof dish in which the beans and leeks fit to around 4cm deep (I use a 25x18cm highsided pie tin). Scatter with the breadcrumbs and drizzle with the rapeseed oil.
Bake for 15 minutes until piping hot throughout, golden and bubbling. Delicious as a side with the lamb.