A delicious mix of sprouts and leeks in a cheesy sauce, this warming winter garden gratin will get the whole family eating their greens
Serves: 4-6
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 2 leeks (about 400g), cut into thick slices, washed well
    • 200g Brussels sprouts, trimmed and halved if large
    • 30g butter
    • 30g plain flour
    • 300ml milk
    • Salt and ground black pepper
    • Freshly grated nutmeg
    • 1 good tsp ready-made English mustard
    • 125g mixed Gruyère and Cheddar cheeses, grated
    • About 30g fresh breadcrumbs (from 1 slice of bread)



    1. Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 mins. Drain and refresh under cold water. Leave to drain.
    1. Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over a low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of mins. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.
    1. Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 mins or until browned on top. Speed this up, if you like, by putting it under the grill — but watch it doesn’t burn.

Nutritional information per portion

fat 14.0g saturates 9.0g calories 220(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.