Sometimes you just need comfort food. I had really beautiful leeks in my veg box and a friend of mine had put me on a simple leek au gratin recipe. I’ll link the recipe below for those who want to begin with clear measurements and directions, but really you can just play it by ear and it turns out fine.

https://www.fifteenspatulas.com/leek-gratin/17

The leeks come out silky and delicious in a creamy savoury sauce. Fun fact: it is also delicious cold, cut, and nestled in a soft pillowy Scotch roll, which is what you see here. I’ve had this three times now. I regret nothing. Here is what I did.

You will need leeks, non-dairy or dairy double cream, non-dairy or dairy cheese that is flavourful and nice for melting (a cheddar/mozzarella mix or gruyere and Parmesan), salt, pepper, garlic powder, and lemon pepper. Preheat your oven to 175C/350F. Cut the tops and roots off the leeks, and slice the leeks in half lengthwise, then wash off any dirt or sand. Cut the leeks to fit the baking dish and place in the dish cut-side up. Sprinkle generously with salt and pepper, then pour the cream over the leeks until just covered. Cover the dish tightly with foil, then bake for 40-50 minutes, until the leeks are mostly tender.

Pull leeks out, sprinkle with garlic powder, lemon pepper, and a layer of cheese. Feel free to add other herbs and spices. Bake uncovered for another 15-20 mins or until cheese and cream are bubbling and golden. Enjoy hot or cold in a soft roll.