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Leek & Butter Bean Gratin - Georgie Eats

LEEK & BUTTER BEAN GRATIN

Caramelised leeks, beans, a creamy sauce and a crunchy breadcrumb - everything I could possibly want in a dish!

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 3 -4 servings

Ingredients

  • olive oil
  • 3 large leeks cleaned & chopped into 2cm slices
  • 2 tbsp plant-based butter
  • 3 tbsp plain flour
  • 200 ml plant-based milk (I use oat milk)
  • 300 ml vegetable stock
  • 2 tbsp red miso paste
  • 2 tsp wholegrain mustard
  • 2 slices stale bread
  • 50 g blanched hazelnuts
  • 6 sprigs thyme leaves picked
  • zest of 1 lemon
  • 700 g jar butter beans drained & rinsed
  • salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 200°c (fan assisted)/420°f/gas 7.

  2. Heat a good glug of olive oil in a large frying pan set over a medium heat. Once hot, fry the slices of leek in batches, for 2-3 minutes each side, or until amber in colour and beginning to caramelise. Remove from the pan and set aside.

  3. In the same pan, melt the butter over a medium heat. Add the flour and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.

  4. Next, combine the milk and vegetable stock in a large jug. Add the mixture to the pan a little at a time, whisking continuously, until smooth. Bring the sauce to a gentle simmer and cook, stirring frequently, for 8-10 minutes, until thickened and glossy. Stir through the miso paste and mustard, then season to taste with salt and black pepper.

  5. Combine the stale bread, hazelnuts, thyme, lemon zest, and a good pinch of salt and black pepper in a food processor. Blitz into chunky breadcrumb consistency.

  6. Stir both the slices of leek and butter beans into the sauce. Sprinkle over the breadcrumb mixture, then transfer the whole pan into the oven to bake for 18-22 minutes, or until golden and crispy on top. Finish with a good crack of black pepper.