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Cheesy bean and leek gratin


Serves: 4
timePrep time: 30 mins
timeTotal time:
Cheesy bean and leek gratin
Recipe photograph by Ant Duncan

Cheesy bean and leek gratin

Adding beans to a gratin is a quick way to turn a simple side dish into a substantial meal, and is also perfect for packing in some protein when you’re not eating meat. Miso works brilliantly with cheese, intensifying its flavour

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
404Kcal
Fat
20gr
Saturates
12gr
Carbs
31gr
Sugars
3gr
Fibre
12gr
Protein
20gr
Salt
1.8gr

Sophie Wyburd

Sophie Wyburd

Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Sophie Wyburd

Sophie Wyburd

Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes

Ingredients

  • 400g leeks
  • 400ml vegetable* (or chicken) stock (made using ½ stock pot or cube)
  • 35g butter
  • 35g plain flour
  • 120g mature cheddar*, grated
  • 3 sprigs of thyme, leaves picked
  • 1½ tbsp miso paste (we used Yutaka)
  • 2 x 400g tins cannellini beans, rinsed and drained
To serve
  • mixed salad and crusty bread

Step by step

Get ahead
Prep the bake up to 2 days ahead, cover and chill. Add an extra 5-10 mins when baking from chilled.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Chop the leeks into 3cm-thick rounds. Pour the stock into a medium saucepan and bring to the boil. Add the leeks and simmer for 5 minutes, until the leeks are just tender. Lift them out of the pan with a slotted spoon and set aside, reserving the stock.
  2. In another saucepan, melt the butter over a medium heat. Add the flour and cook out for 2 minutes until it starts to smell biscuity. Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened. Add 80g of the cheddar along with the thyme and miso paste. Stir well to combine.
  3. Tip the cannellini beans into a gratin dish along with the blanched leeks. Pour the sauce over the top and sprinkle with the remaining cheddar. Bake for 17-20 minutes until golden and bubbling. Serve with salad and crusty bread.

    * Use vegetarian stock and cheese if required.

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