This rustic Picardy‑style gratin transforms tender leeks into a rich, comforting French classic. A silky Dijon béchamel wraps around sweet braised leeks, while Gruyère melts into a bubbling golden crust. It’s countryside elegance — simple ingredients elevated through technique, seasonality and subtle sophistication.
Prep 15 min Cook 35 min Serves 4
Ingredients
4 large leeks, trimmed and sliced lengthwise
2 tbsp un-salted butter
1 tbsp olive oil
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup dry white wine
1 tbsp Dijon mustard
1 cup Gruyère cheese, grated
1/4 cup breadcrumbs
To taste salt & pepper
Optional fresh thyme for garnish
Instructions
- Prep the leeks
Slice leeks lengthwise, rinse thoroughly to remove grit, and pat dry. - Sauté
In a skillet, melt butter with olive oil. Add leeks and cook until soft, about 8–10 minutes. - Make the Dijon béchame
lSprinkle flour over the leeks and stir. Add milk and white wine gradually, whisking until smooth. Stir in Dijon mustard. - Add Gruyère
Fold in half of the Gruyère until melted and creamy. - Assemble
Transfer mixture to a baking dish. Top with remaining Gruyère and breadcrumbs. - Bake
Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling. - Serve
Garnish with thyme and serve warm as a French countryside comfort dish.
Beauty Benefits
Leeks make this gratin surprisingly glow‑forward:
- Vitamin A precursors → smooth, even skin
- Vitamin C → collagen support + brightness
- Polyphenols → anti‑inflammatory, anti‑pollution
- Sulfur compounds → detoxification + clarity
- Potassium → hydration + reduced puffiness
- Prebiotic fiber → gut‑skin radiance
Gruyère adds healthy fats for skin suppleness, while Dijon’s antioxidants support a calm, balanced complexion.
Health Benefits
- Prebiotic fiber → gut health
- Antioxidants → reduced oxidative stress
- Folate + potassium → heart support
- Sulfur compounds → immune health
- Low‑glycemic leeks → stable energy
- Protein + calcium → bone + muscle support
Comfort food with nutritional integrity.
Substitutions
Leeks: shallots, green onions, fennel
Gruyère: Comté, Emmental, Parmesan blend, vegan Gruyère
Dijon: whole‑grain mustard, tarragon mustard
Milk: oat milk, almond milk, crème fraîche
Breadcrumbs: panko, crushed crackers, almond meal
Storage
- Fridge: 3–4 days
- Freezer: 2 months
- Reheat: low oven, splash of broth/wine
- Make‑ahead: assemble fully, refrigerate un-baked 24 hours
History
Leeks au gratin is rooted in northern French home cooking, especially Picardy, where leeks thrive and appear in iconic dishes like Flamiche. French gratins date back to the 17th century, when ovens became common and cooks began finishing dishes with cheese or breadcrumbs. Gruyère’s nutty melt and Dijon’s Burgundy tang elevate humble leeks into refined, bistro‑worthy comfort.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
