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Leek Gratin with Lemon Béchamel
4.9 from 297 votes

Leek Gratin with Lemon Béchamel

Leek Gratin with Lemon Béchamel features tender steamed leek whites topped with a lemon-infused béchamel sauce and grated Beaufort cheese. The lemon zest brightens the classic creamy sauce, creating a delicate balance between mellow vegetables and rich creaminess. This gratin offers a comforting side that highlights subtle citrus and dairy notes.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: French

Ingredients

Steaming leeks:
  • 6 leek whites
  • 40 g butter semi-salted
  • 250 ml vegetable stock
  • 1 pinch salt
Lemon béchamel:
  • ½ lemon peel untreated, yellow
  • 300 ml milk
  • 20 g butter
  • 20 g flour
  • 1 pinch salt
The finish:
  • 50 g Beaufort cheese see above for substitutes, grated
  • ½ lemon peel untreated, yellow

Instructions

How to Make the Steamed Leeks:
    Cup of Yum
  1. Cut the leek whites in half lengthwise to make cleaning easier.
  2. Soak them in a large volume of cold water and shake to remove all the sand. Take them out of the water. Cut them finely.
  3. In a frying pan, cook over medium heat with the butter for 5 minutes.
  4. Add the salt and mix. Gradually pour in the vegetable stock with a ladle until the leeks are well cooked and tender.
  5. Remove from the heat. Set aside.
How to Make the Béchamel:
  1. Remove the half-peel of the lemon with a peeler, or a peeler knife, taking care not to scratch the white skin, which is bitter.
  2. Bring the milk to the boil in a saucepan, remove from the heat, and then add the lemon zest to infuse it for 5 minutes.
  3. Filter the perfumed milk through a strainer.
  4. Melt the butter in a saucepan (be careful that it does not start to color) and then add the flour passed through a dry sieve.
  5. Let it boil slowly for 2 to 3 minutes, stirring constantly, to cook the flour well. With a ladle, add the very hot milk, little by little, taking care to boil the sauce for a few seconds each time you pour in the milk (to avoid lumps). Add a little salt.
  6. Set aside, off the heat.
The Finish:
  1. Preheat the oven to the broil position.
  2. In a salad bowl, mix the leek with the béchamel sauce. Place this mixture in a gratin dish.
  3. Sprinkle with grated Beaufort cheese.
  4. Put in the oven and leave to gratinate for 3 or 4 minutes, more or less depending on the oven, watch carefully!
  5. Take the gratin out and finish the recipe by adding, at the last moment, the grated lemon half-zest.

Notes