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Watercress, Leek, Cheddar & Sourdough Gratin

Course Salads & Sides
Servings 4 -6 servings
Author Izy


  • 2 large trimmed leeks
  • 2 tbsp olive oil or rapeseed oil
  • salt
  • ~400g loaf of wholegrain sourdough bread
  • 110 g watercress
  • 2 medium eggs
  • 200 ml milk
  • 200 ml vegetable stock
  • black pepper
  • 80 g mature Cheddar cheese , , grated


  • Preheat the oven to 180 C.
  • Cut the leeks into roughly 1cm thick coins. In a large frying pan, heat the oil over a medium heat. Once the oil is hot, add the leeks and a generous pinch of salt to the pan then turn the heat down to medium-low. Let the leeks soften and try to avoid letting them colour, stirring often for 15-20 minutes. Add 60ml of water and stir until evaporated. Remove from the heat and set aside.
  • Cut the bread into roughly 3cm chunks. Layer the bread cubes with the watercress and cooked leeks into a medium roasting tin or casserole dish. Sprinkle over the grated cheese. Whisk together the eggs, milk, stock and a few grinds of black pepper. Season with a generous pinch of salt if you’re using low/no-salt stock. Pour this mixture evenly over the bread in the roasting tin. Let it sit for a few minutes then bake in the preheated oven for 35-45 minutes until dark-golden.
  • Remove from the oven and serve hot.