Cheddar, Cauliflower & Leek Gratin

Name: Cheddar, Cauliflower & Leek Gratin
Cuisine: French
Ingredients: 30g, butter; 30g, plain flour; 400ml, whole milk; 3 tbsp, double cream; 100g, mature cheddar, grated; 1, leek, cut into chunks; 1 , cauliflower , broken up into florets; a few sprigs of , thyme

Difficulty level : Easy
Type : Breakfast
Cuisine : French

By Lucy WilliamsTakes 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.

Ingredients

30g butter
30g plain flour
400ml whole milk
3 tbsp double cream
100g mature cheddar grated
1 leek cut into chunks
1 cauliflower broken up into florets
a few sprigs of thyme

Method

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.
Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
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 fibreWine Recommendation: Choose a Châteauneuf-du-Pape, or for excellent value, C´tes du Rh´ne-Villages