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Vegetarian, Northern, Eastern and Western France

Leek and Comté gratin with steamed potatoes

This leek and Comté gratin is a vegetarian dish for 4, ready in 55 minutes, rated easy, for about €2.10 per person. The trick is pressing the cooked leeks in a kitchen towel before covering them with béchamel, so their water doesn't water down the sauce. Served with steamed potatoes, it's a simple, filling winter dinner.

Tonight, soft leeks under a bubbling Comté béchamel, with steamed potatoes on the side.

Leek and Comté gratin with steamed potatoes
Total time
55 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The leeks turn soft under a Comté béchamel that sets into a golden crust in the oven. The texture plays on that contrast, with tender leeks underneath a top that crisps and cracks under the fork. Comté brings a strong flavor without being too salty, and a pinch of nutmeg quietly lifts the whole dish without taking over.

This is a weeknight dish that needs little attention once the leeks and potatoes are steaming away. It also works for a relaxed Sunday with the family, served just as it is with a green salad on the side. Mon Chou suggests it in fall and winter, when leeks are at their best.

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The ingredients

4 people

Fruits and vegetables

  • Leeks 1.2 kg
  • Potatoes 800 g

Dairy

  • Butter 50 g
  • Milk 50 cl
  • Comté 150 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the leeks into five centimeter pieces and wash them thoroughly.

    Split them lengthwise to rinse out any sand.

  2. Steam or boil the leeks in salted water until tender, then drain them. 15 min

    They're done when a knife tip slides in easily.

  3. Make the béchamel with the butter, flour, milk, nutmeg, salt and pepper, then stir in three quarters of the Comté. 10 min

    Whisk briskly as soon as the milk is added.

  4. Arrange the leeks in a baking dish, cover with the béchamel and sprinkle with the remaining Comté.

    Roll each leek up, they hold together better that way.

  5. Bake at 200°C until golden while the potatoes steam, then serve. 25 min

    Peel the hot potatoes with a fork and a knife.

Our tips to get it right

  • Pick medium sized leeks rather than large ones, they're more tender and less fibrous at the core.
  • Let the béchamel thicken over low heat before adding the Comté, otherwise the cheese can turn greasy.
  • Drain the steamed potatoes well before serving so they don't water down the gratin on the plate.

The variations

  • Swap the Comté for Emmental or Gruyère for a milder version that melts just as well.
  • Add pan fried smoked bacon bits between the leeks and the béchamel for a richer version.
  • For kids, blend the béchamel with a bit more milk and chop the leeks finer for a smoother texture.

What to serve it with

  • A tangy green salad
  • Toasted country bread
  • A glass of sparkling apple juice

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave so the top gets crisp again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge before baking. Take it out a bit ahead of time so it's not too cold when it goes in the oven.

Why press the leeks after cooking?

Cooked leeks hold a lot of water that can water down the béchamel if it's not removed. Just press them in a kitchen towel before placing them in the dish.

Can you use a different cheese instead of Comté?

Yes, Gruyère or Emmental work very well and melt in a similar way. Comté gives a stronger flavor, but the dish still turns out great with other firm cheeses.

Does this gratin freeze well?

Yes, once fully cooled, it freezes in an airtight container for up to 2 months. Let it thaw in the fridge before reheating it in the oven.

How long does it take to make a leek and Comté gratin with steamed potatoes?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a leek and Comté gratin with steamed potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and Comté gratin with steamed potatoes cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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