Description
Leek Gratin is a creamy, cheesy dish featuring tender leeks baked in a rich cream and Gruyère cheese sauce. Perfect as a comforting side or a light vegetarian entrée, this gratin offers a delicious blend of flavors and textures with a golden browned top.
Ingredients
Scale
Leeks
- 4 leeks, trimmed and sliced
Dairy & Cheese
- ½ cup heavy cream
- ½ cup Gruyère cheese, grated
- 2 tablespoons butter
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Prepare Leeks: Wash the leeks thoroughly by trimming and slicing them into uniform pieces. Make sure to remove any grit or dirt by rinsing under cold water, then drain well.
- Sauté Leeks: In a skillet over medium heat, melt the butter. Add the sliced leeks and sauté gently until they are soft and slightly translucent, about 5-7 minutes. Season with salt and pepper to taste.
- Combine Cream and Cheese: Remove the skillet from heat, pour in the heavy cream, and stir to coat the leeks evenly. Add half of the grated Gruyère cheese, stirring until just combined.
- Assemble Gratin: Transfer the leek mixture into a greased baking dish. Sprinkle the remaining Gruyère cheese evenly over the top to create a cheesy crust.
- Bake: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve: Remove the gratin from the oven and let it rest for a few minutes. Serve warm as a side dish or a light main course.
Notes
- For an extra crunchy topping, add breadcrumbs mixed with a little melted butter before baking.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if desired.
- Make sure to clean the leeks thoroughly to avoid grit in the final dish.
- This dish can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
