Cheesy Leek Gratin | Juicy Autumn Vegetable Dish

Preheat the oven to 200 °C (conventional heat). Thoroughly wash the leeks, including between the layers, remove any damaged outer leaves and the root ends, then cut into pieces about 8-10 centimetres long.

In a wide saucepan, bring the vegetable stock to a boil with a pinch of salt. Add the leek pieces, cover, and simmer gently for 8-10 minutes until slightly tender but still holding their shape. Remove them with a slotted spoon and drain well, setting aside the remaining vegetable stock.

In a small saucepan, melt 20 g of butter, add the fine wheat flour, and cook for 1 minute until lightly golden. Gradually pour in the reserved warm vegetable stock, whisking continuously until smooth and thick.