This is similar to a gratinee of leeks I make from time to time, but it’s far less virtuous. They are both simple enough to make after work, and nice enough to serve to guests. But this creamy version is not the thing you can turn into a staple of your menu. It’s an indulgence for when you’re feeling particularly deserving. So while you’re at it, enjoy a kick-ass white wine with this too, or a chilled glass of the Lillet used in the recipe, or two.

creamy leek gratin

This story and the recipe that goes with it can be found in “FAT”, ISSUE 012 of Le Sauce Magazine! Get it here: