Leek Gratin
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Everyday Food, December 2009
- Prep Time 10 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
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Ingredients
- 8 medium leeks, white and light-green parts only
- 1 3/4 cups heavy cream
- Coarse salt and ground pepper
- 1/3 cup grated Pecorino Romano cheese
Directions
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Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
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In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
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Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.
Cook's Note
To store: After step 2, cover and refrigerate, up to 1 day.
This arrived as a "bring a dish" recently and was the favorite of a crowd post-Thanksgiving. I will make it for my family!
Yum! Substituted soy milk for cream and it was STILL delicious. A great recipe for using the leeks that come in our CSA box.