Name: Cauliflower, leek and cheese gratin
Ingredients: 30 g Butter; 30 g plain flour; 400 ml whole milk; 3 tbsp double cream; 100 g mature Cheddar (grated); 1 leek (cut into chunks); Medium head of cauliflower (broken into equal-size florets); leaves Few thyme sprigs (picked)

A Christmas dinner is best accompanied by amazing side dishes, but the sides can also be the main event

Cauliflower, leek and cheese gratin

Servings

Ingredients

30 g Butter
30 g plain flour
400 ml whole milk
3 tbsp double cream
100 g mature Cheddar grated
1 leek cut into chunks
Medium head of cauliflower broken into equal-size florets
leaves Few thyme sprigs picked

Servings

Ingredients

30 g Butter
30 g plain flour
400 ml whole milk
3 tbsp double cream
100 g mature Cheddar grated
1 leek cut into chunks
Medium head of cauliflower broken into equal-size florets
leaves Few thyme sprigs picked

Instructions

Preheat the oven to 200°C/fan180°C/gas 6. Melt the butter in a wide-bottomed saucepan. When it foams, add the flour and stir for a minute. Gradually add the milk, stirring, until you have a smooth sauce. Bubble for 2 minutes, then remove from the heat and stir through the cream and cheese. Season well with salt and pepper.
Meanwhile cook the leek and cauliflower in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
Spoon the leek and cauliflower into a serving dish, pour over the cheese sauce, mix and scatter with thyme. Bake for 30 minutes until bubbling and golden.