Leek and Bean Gratin

Leek and Bean Gratin

This recipe is for a comforting leek and bean gratin that is perfect for a cozy night in. It features queen butterbeans, leeks, onions, and garlic cooked in a creamy sauce made with white wine, plant milk, and vegetable stock. The dish is flavoured with nutritional yeast, nutmeg, and bay leaves, giving it a rich and savory taste. Topped with breadcrumbs and baked until golden and crisp, this gratin is a hearty and satisfying meal. Garnish with fresh chives for an extra burst of flavour.

Serves: 2

60 minutes

Cook time

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Ingredients

Natalia

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Ingredients for Leek and Bean Gratin:

  • 1 jar of queen butterbeans
  • 2 large leeks
  • 1 white onion
  • 5 cloves of garlic
  • 1 tbsp flour
  • 175ml dry white wine
  • 300ml unsweetened plant milk
  • 200ml vegetable stock
  • 2 tbsp nutritional yeast
  • 0.5 tsp ground nutmeg
  • 2 bay leaves
  • 150g breadcrumbs
  • Fresh chives for garnish
  • Olive oil, salt, and pepper

Method for Leek and Bean Gratin:

1. Pre-heat the oven to 190C.

2. Slice the onion and leeks, mince the garlic.

3. In a large oven-safe pan, sauté the onions for 5 minutes, then add the leeks. Cook down with salt for 10 minutes, and then add the minced garlic. Cook for another minute or two.

4. Sprinkle in the flour and cook until no white bits remain.

5. Add the white wine and let it bubble and simmer for a couple of minutes.

6. Add the milk, beans, and stock.

7. Stir in the nutritional yeast, nutmeg, and bay leaves. Let simmer for 5 minutes.

8. Cover with breadcrumbs and drizzle with olive oil.

9. Bake in the oven for 25 minutes or until golden and crisp on top.

10. Serve with a sprinkling of fresh chives.

🔄Natalia Rudin's Suggested Substitutes

Queen Butterbeans Cannellini Beans or Navy Beans
Leeks Onions or Shallots
White Onion Yellow Onion or Red Onion

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