Description
A creamy and savory leek gratin, perfect as a side dish.
Ingredients
- 2 lbs leeks, white and light green parts only, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt to taste
- Black pepper to taste
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the sliced leeks thoroughly to remove any grit.
- In a large skillet, melt the butter over medium heat. Add the leeks and cook until softened, about 8-10 minutes.
- Sprinkle the flour over the leeks and stir for 1 minute.
- Gradually whisk in the milk and heavy cream until smooth.
- Bring the mixture to a simmer, stirring constantly, until it thickens.
- Stir in the nutmeg, salt, and pepper.
- Remove from heat and stir in 3/4 cup of the Gruyere cheese and all of the Parmesan cheese.
- Pour the leek mixture into a greased 8×8 inch baking dish.
- In a small bowl, combine the remaining 1/4 cup Gruyere cheese and the breadcrumbs. Sprinkle this mixture evenly over the leeks.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- For a richer flavor, you can use half-and-half instead of milk and cream.
- If you don’t have Gruyere, Swiss or Emmental cheese can be substituted.
- Ensure leeks are very clean; sand can hide in the layers.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: French