A delightful and creamy baked dish featuring tender cauliflower and leeks in a rich cheese sauce, perfect for a comforting meal.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and a golden crust.
Cut the cauliflower into florets and rinse them under cold water.
Cut the florets into similar sizes for even cooking.
Slice the leeks into thin rounds and rinse thoroughly to remove any grit.
Leeks can hold dirt between layers; rinse well.
Boil the cauliflower in a large pot of salted water until tender, about 5 minutes. Add the leeks during the last minute of cooking. Drain and set aside.
Don't overcook to maintain a slight crunch.
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook until the sauce thickens, about 3 minutes.
Whisk constantly to prevent lumps.
Stir the grated gruyere into the sauce until melted and smooth. Season with salt and pepper.
Add cheese off the heat to prevent curdling.
Arrange the cooked cauliflower and leeks in an ovenproof dish. Pour the cheese sauce over the vegetables evenly.
Ensure all vegetables are coated with sauce.
Sprinkle breadcrumbs and paprika over the top.
For extra crunch, mix breadcrumbs with a little melted butter.
Bake in the preheated oven until golden and bubbling, about 10 minutes.
Keep an eye on the oven to avoid burning.
Serve hot and enjoy your delicious gratin!
Pair with a fresh salad for a complete meal.
