Vegetable Gratin with Cauliflower & Leeks


  • 1 head cauliflower 
  •  2-3 leeks, white part thinly sliced
  •  1 Cup heavy Cream 
  • 1 ½  cups white Cheddar, grated, or any melting cheese you fancy, could be Gruyère
  • Olive oil 
  • Salt & Black Pepper


  1. Heat oven to 400 degrees. Slice cauliflower into 1/2-inch thick slices, including the core and leaves. Keep all the small bits that fall away they will be used. 
  2. Drizzle a little olive oil onto the bottom of a deep sided baking dish. Layer about 1/3 of the cauliflower on the bottom, then ⅓ of the leeks. Season with salt and pepper, and repeat until all of the vegs are used. Season with salt and pepper.
  3. Pour cream all over. 
  4. Then top with the cheese.
  5. Lightly cover with foil and pop in the oven.
  6. Bake covered for 30/40 mins depending on your oven, until the cauliflower is nearly totally cooked.
  7. Remove foil and sprinkle bread crumbs on top.
  8. Put it back in the oven and watch carefully until the top is golden brown and crisp, 10-15 mins.
  9. Let cool a bit before devouring. Great accompaniment to any meat or poultry dish, or you could add some cooked meat into the mix, especially good with leftover chicken and make it a standalone meal.