Leek and Brioche Bake

An indulgent vegetarian side dish featuring softened leeks in a cream sauce topped with golden brioche cubes and Gruyère cheese.

Baking Vegetarian Side Dish British Leeks

Estimated Nutrition

	Per Serving	Total
Calories	273.1 kcals	2185 kcals
Carbohydrates	10.6 grams	84.8 grams
Fat	22.8 grams	182.2 grams
Protein	4.9 grams	39.5 grams

Cook Time

30 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

50
g

Butter

for frying leeks

25
g

Butter

remaining butter for brioche

200
ml

Double Cream

50
g

Gruyère

finely grated

GrainsCereals

75
g

Brioche Loaf

cut into 1cm cubes

Liquids

150
ml

White Wine

NutsSeeds

3
sprig

Thyme

leaves picked

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

Vegetables

500
g

Leeks

sliced and washed

Steps

Preheat the oven to 200°C.
Fry the leeks and thyme in 50g of butter for 2-3 minutes until soft.
Reduce the wine by two-thirds in the pan before adding cream and reducing by half.
Season the mixture and transfer it to an ovenproof dish.
Brown the brioche cubes in the remaining butter and scatter them over the leeks.
Top with grated cheese and bake for 20-30 minutes until golden.