Leek, Kale and Butter Bean Gratin with Cheddar Crumbs
Sweet leeks, earthy kale and tender butter beans in a mustard-Cheddar sauce, finished with crisp golden crumbs. A comforting meat-free supper for an October evening.
Ingredients
- 15 ml rapeseed oil
- 350 g leeks trimmed weight, washed and thinly sliced
- 2 garlic cloves finely chopped
- 15 g plain flour
- 300 ml semi-skimmed milk
- 100 ml vegetable stock
- 15 g Dijon mustard
- 480 g tinned butter beans drained and rinsed (2 x 400 g tins before draining)
- 150 g kale tough stalks removed, leaves finely shredded
- 100 g mature Cheddar grated, divided
- 60 g fresh coarse breadcrumbs
- 10 ml rapeseed oil for the topping
- 1 g ground black pepper
- 1 g fine salt optional, to taste
Instructions
-
Heat the oven to 220°C / 200°C fan / gas 7. Have a shallow 2-litre ovenproof dish and a large deep frying pan ready. Halve the leeks lengthways, rinse between the layers to remove grit, then slice thinly. Prepare and weigh the other ingredients before starting to cook.
-
Heat 15 ml rapeseed oil in the frying pan over a medium-low heat. Add the leeks and cook for 8 minutes, stirring regularly, until soft but not browned. Add the garlic and cook for 1 minute.
-
Stir in the flour and cook for 1 minute. Gradually pour in the milk, stirring well after each addition, then add the stock and mustard. Bring to a gentle simmer and stir for 2 minutes until lightly thickened.
-
Fold in the drained butter beans and shredded kale. Cook for 3 minutes, stirring, until the kale has wilted and the beans are hot. Remove from the heat and stir in 60 g of the Cheddar and the black pepper. Taste before adding any of the optional salt; the stock and cheese may provide enough.
-
Spoon the hot mixture into the ovenproof dish. Toss the breadcrumbs with the remaining 40 g Cheddar and 10 ml oil, then scatter evenly over the top. Bake on the upper-middle shelf for 15 minutes, until golden and bubbling at the edges. If necessary, give it a few extra minutes: the centre should be piping hot.
-
Serve straight away, taking care with the hot dish, with a crisp green salad or steamed carrots. The 30-minute cooking time includes the hob and oven stages; allow extra time if your hob or oven needs it.
Recipe Notes
Use vegetarian Cheddar and vegetarian stock if serving vegetarians. Contains milk, wheat (gluten) and mustard; check stock labels for other allergens. Drain the beans before weighing: you need 480 g drained beans, not 480 g including liquid. Use a shallow dish so the hot filling heats through before the crumbs over-brown.
Cool leftovers promptly in shallow containers and refrigerate within 1–2 hours at 0–5°C. Eat within 48 hours. Reheat only once until piping hot throughout; add a splash of water if the sauce has thickened and loosely cover to protect the topping. Freeze cooled portions promptly for up to 2 months for best quality; the topping will soften. Defrost completely in the fridge, use within 24 hours of defrosting and reheat as above. Cooking times are a guide, not a substitute for checking that the centre is hot.