60 minutes
A rich and creamy gratin made with layers of cauliflower and leeks, topped with sharp white Cheddar cheese.
Cauliflower, sliced into 1/2-inch thick pieces
0 lb
Olive Oil, for drizzling
to taste
Leek, very thinly sliced
each
to taste
to taste
cups
Sharp White Cheddar, grated
0 oz
1. Preheat Oven
Preheat your oven to 425°F to ensure it is hot enough to cook the gratin evenly and give it a golden top.
2. Prepare Baking Dish
Drizzle a little olive oil into a 2-quart baking dish to prevent sticking and add flavor.
3. Layer Cauliflower and Leeks
Layer a third of the cauliflower slices in the dish, followed by a third of the thinly sliced leeks. Season each layer with a pinch of kosher salt and a sprinkle of black pepper. Repeat until all cauliflower and leeks are used up.
4. Add Cream and Cheese
Drizzle the heavy cream over the cauliflower and leeks, making sure it seeps through the layers. Scatter the grated sharp white Cheddar evenly on top.
5. Bake Covered
Cover the dish lightly with foil and bake for 10-15 minutes, until the cauliflower is nearly tender.
6. Finish Baking Uncovered
Remove the foil and continue baking for another 35-40 minutes until the cream has thickened and reduced, and the top is golden brown.
7. Cool and Serve
Remove the gratin from the oven and let it cool slightly before serving to allow the flavors to meld.
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