Cheddar, Cauliflower & Leek Gratin

Serves 4

By Lucy Williams

Takes 10 minutes to make, 35 minutes to cook. This cauliflower gratin takes only 10 minutes to make and provides the perfect accompaniment to roast beef.


  • 30g butter
  • 30g plain flour
  • 400ml whole milk
  • 3 tbsp double cream
  • 100g mature Cheddar, grated
  • 1 leek, cut into chunks
  • Medium head of cauliflower, broken into equal-size florets
  • Few thyme sprigs, leaves picked


  1. Preheat the oven to 200°C/ fan 180°C/ gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season.
  2. Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
  3. Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.

Nutritional info: PER SERVING Per serving: 352kcals, 25.9g fat (15.8g saturated), 15.4g protein, 14g carbs (8.1g sugars), 0.7g salt, 4g fibre

Wine Recommendation: Choose a Châteauneuf-du-Pape, or for excellent value, C´tes du Rh´ne-Villages