Across the country, cooks reach for a tray and a handful of store-cupboard staples. A leek-and-chorizo gratin answers the season with warmth, colour and bite. It lands on the table fast. It feeds four without fuss. It keeps well for packed lunches and next-day suppers.
Autumn kitchens look for comfort on a budget
Rising bills shape what families cook this month. People want value, speed and a sense of ceremony at the end of the day. A gratin ticks each box. Leeks bring sweetness and silk. Chorizo offers spice and crunch. A light béchamel binds the tray while cheese gives a bronzed lid.
This weeknight bake uses 5 leeks, 150g chorizo and 120g cheese. It serves 4 and targets under £6 in ingredients.
What you need for the leek–chorizo bake
Core shopping list
- 5 medium leeks, trimmed and finely sliced
- 150 g chorizo, mild or hot, sliced
- 40 g butter
- 40 g plain flour
- 500 ml whole milk or semi-skimmed
- 120 g grated cheese (Comté, Emmental or Gruyère)
- Sea salt, black pepper, ground nutmeg
Optional extras that change the mood
- 200 g sliced mushrooms for earthiness
- 200 g cubed sweet potato for sweetness
- 50 ml double cream for extra richness
- Fresh chives or parsley for a bright finish
Step-by-step that fits weeknights
Prep the leeks and chorizo
Rinse sliced leeks well to remove grit. Shake them dry. Soften them in a pan with a knob of butter for about 10 minutes. Stop when they look glossy and tender. Fry chorizo slices in a dry pan for 2 to 3 minutes. Let the edges turn crisp and the oil tint the pan red. Drain lightly if you prefer less fat.
Make a lighter béchamel
Melt 40 g butter in a saucepan. Stir in 40 g flour to form a roux. Whisk in 500 ml milk in three pours. Keep the heat gentle and the whisk moving. Season with salt, pepper and a pinch of nutmeg. Aim for a smooth, pourable sauce that just coats the spoon.
Whisk steadily. Warm milk blends faster. A pinch of nutmeg sharpens the sauce without overpowering the leeks.
Layer for melt and texture
Heat the oven to 180°C. Butter a gratin dish. Spoon in a layer of leeks. Scatter over chorizo. Pour on béchamel. Add a handful of cheese. Repeat the layers. Finish with a thicker layer of cheese on top for a good crust.
Bake until golden
Slide the dish into the centre of the oven. Bake for 25 to 30 minutes. Look for bubbling edges and a burnished top. Rest the dish for 5 minutes before serving. The layers settle and slice more cleanly.
Costs, timings and portions
- Hands-on time: about 20 minutes
- Oven time: 25 to 30 minutes at 180°C
- Serves: 4 generous portions
- Estimated ingredients cost: £5.50–£6.20, based on mid-range UK prices
- Estimated per portion energy: 480–560 kcal, depending on cheese and milk
Four plates for roughly £1.50 each makes this tray a steady weeknight option for busy households.
Smart swaps for households with different tastes
Milder or spicier routes
Use half chorizo and half cooked ham for a gentler plate. Choose hot chorizo for a deeper kick. Add a pinch of smoked paprika to the leeks if you reduce the chorizo.
Vegetarian, lighter and gluten-free paths
| Ingredient | Swap | What changes |
|---|---|---|
| Chorizo | Smoked paprika oil and toasted walnuts | Smoky depth and crunch without meat |
| Whole milk | Unsweetened oat milk | Sauce stays silky with a mild flavour |
| Plain flour | Cornflour slurry | Gluten-free thickening with a clean finish |
| Comté | Blue cheese or sheep’s cheese | Stronger aroma and savoury punch |
Serving ideas that balance richness
- Crunchy green salad with mustard dressing for freshness
- Grilled country bread to swipe through the sauce
- Mashed squash or potatoes to make a full plate
- Steamed greens like kale or broccoli for fibre
Save leftovers safely
Chill and freeze
Cool the dish quickly and cover it. Keep it in the fridge for up to 48 hours. Freeze portions tightly wrapped for up to a month. Label the date so you rotate stock.
Reheat without drying
Warm portions in a 160°C oven for 10 to 15 minutes. Cover the dish with foil. Add a spoon of milk over the top if it looks firm. Heat until the centre steams.
Use 160°C and foil to protect the sauce. A few drops of milk revive the creaminess.
Nutrition and allergens at a glance
- Dairy shows up in butter, milk and cheese
- Gluten appears in plain flour unless you choose a gluten-free thickener
- Pork features in chorizo; swap for vegetarian options if needed
- Salt level runs moderate to high; taste before adding more
- Leeks add prebiotic fibre and gentle sweetness
Kitchen notes that level up the result
Dry the leeks well after washing. Excess water thins the sauce and flattens flavour. Sauté the leeks long enough to unlock their sweetness. Keep the heat medium and stir often. If the béchamel turns too thick, whisk in a splash more milk off the heat. If it looks thin, simmer for one extra minute while whisking.
Scale the tray for six by adding two extra leeks and 50 g more chorizo. Increase cheese to 150 g and milk to 600 ml. Bake a little longer, and check the centre. A fan oven may brown fast, so drop the temperature to 170°C. Sensitive palates can reduce chorizo to 100 g and lean on smoked paprika. People watching salt can pick a lower-salt cheese and taste the sauce before seasoning.
