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Leek Gratin

  • Prep:
  • Total Time:
  • Servings: 8
Leek Gratin

Source: Everyday Food, December 2009


  • 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


  1. Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.

  2. 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.

  3. 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.

Reviews (3)

  • LHMinMN 13 Dec, 2013

    So easy, elegant, and delicious! I make this every year I host Christmas, and everyone loves it. I follow the make ahead directions and it turns out every time!

  • sisterfriend 15 Dec, 2011

    This arrived as a "bring a dish" recently and was the favorite of a crowd post-Thanksgiving. I will make it for my family!

  • AnnieGB 9 Jan, 2011

    Yum! Substituted soy milk for cream and it was STILL delicious. A great recipe for using the leeks that come in our CSA box.

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