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Vegetarian, Classics and bistro fare

Leek and rice gratin

Leek and rice gratin is a family dish for 4 people, ready in 55 minutes, rated easy, at €1.70 per serving. Tender leeks are coated in homemade béchamel and shredded cheese, baked until golden, and served alongside rice. The key is to drain and press the leeks well before baking so the gratin doesn't turn watery.

Tender leeks coated in béchamel and melted cheese, baked until golden and served with rice, a gentle seasonal dish.

Leek and rice gratin
Total time
55 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This gratin pairs soft, melting leeks with a creamy béchamel lightly seasoned with nutmeg, all topped with a golden layer of melted cheese. The plain rice served alongside soaks up the sauce that spills over from the dish, and nobody minds. It's a meal built on texture, somewhere between the silkiness of the vegetables and the light crunch on top.

This is the kind of dish to make on a weeknight in fall or winter, when you want a simple dinner that feels warming without being complicated. Kids tend to like it because the leek loses its sharper flavor once cooked and melts into the sauce. Mon Chou often suggests it for meatless weeknight meals, since it's budget friendly and easy to prep ahead.

The ingredients

4 people

Fruits and vegetables

  • Leeks 1.2 kg

Dairy

  • Butter 50 g
  • Milk 50 cl
  • Shredded Swiss cheese 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Riceoften in the pantry 300 g
  • 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 4 cm chunks, wash them thoroughly, and steam or boil them in salted water. 15 min

    The leeks are ready when a knife slides through them easily.

  2. Drain them very well and press them in a kitchen towel, then arrange them in a buttered baking dish.

    This step keeps the gratin from turning watery.

  3. Melt the butter, stir in the flour, then whisk in the hot milk. Season with nutmeg, salt, and pepper. 8 min

    Cook the flour for one minute before adding the milk.

  4. Pour the béchamel over the leeks, sprinkle with shredded cheese, and bake at 200°C until golden on top. 20 min

    Finish under the broiler for a nicely browned crust.

  5. Meanwhile, cook the rice in boiling salted water, then serve it alongside the gratin. 11 min

    The rice soaks up the sauce, it's a treat.

Our tips to get it right

  • Pick thin leeks rather than thick ones, they release less water and cook more evenly.
  • Keep whisking the béchamel nonstop as soon as you pour in the milk, this prevents lumps and gives you a smooth sauce.
  • Let the gratin rest for 5 minutes after it comes out of the oven, the béchamel sets a bit and holds together better when served.

The variations

  • Swap the shredded cheese for Gruyère or another aged cheese for a stronger flavor.
  • Add bacon bits or diced ham on top of the leeks before the béchamel, for a heartier version.
  • For a quicker version, use pre cooked vacuum packed leeks and instant rice, you'll save about 15 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Fresh bread for mopping up sauce
  • Sparkling water with lemon

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a sealed container. You can freeze it without the rice, in an airtight container, for up to 2 months. Reheat in the oven at 180°C to keep the top crisp, or in the microwave if you're short on time.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the leeks and béchamel the day before and keep it in the refrigerator. Bake it just before serving so the top stays nicely golden.

How do you keep the gratin from turning watery?

Drain the leeks well and press them in a kitchen towel before placing them in the dish. Steaming them first also limits the water they release while baking.

Can you use something other than rice?

Steamed potatoes or small pasta shapes work very well instead of rice. The main thing is having something simple nearby to soak up the béchamel.

Is this dish good for young kids?

Yes, leeks turn very mild and soft once cooked and melted into the béchamel, which kids often enjoy. You can also mash the leeks a bit finer if needed.

How long does it take to make a leek and rice gratin?

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

How many calories are in a leek and rice gratin?

About 640 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 rice gratin cost?

About €1.70 per serving, or €6.80 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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