Leeks Au Gratin

Name: Leeks Au Gratin
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 6 medium leeks (white and pale green portion only); 1-1/2 cups heavy whipping cream; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 cup grated Pecorino Romano cheese

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

Ingredients

6 medium leeks (white and pale green portion only)
1-1/2 cups heavy whipping cream
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Pecorino Romano cheese

Directions

Preheat oven to 375°. Cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese.
Bake, uncovered, until golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Test Kitchen tips

Leeks are part of the onion family, although their flavor is much more subtle.

To prepare leeks, cut off the roots and trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the layers of leaves.

Nutrition Facts

1/2 cup: 224 calories, 19g fat (12g saturated fat), 52mg cholesterol, 378mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 5g protein.

Originally published as Leeks Au Gratin in Simple & Delicious April/May 2018

Reviews

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Average Rating:

Mike

Dec 20, 2018

OMG this is absolutely delicious - just as written. Leeks are a little milder than onions and this is a very sophisticated entre when paired with this simple cream sauce. SO easy to make. I served it with baked chicken thighs (skin on and seasoned with McCormick's poultry seasoning) and it was suitable for company. Would also be great with beef. I will be putting this in my regular rotation. Awesome.
amehart

May 8, 2018

Very good and simple to make. We actually liked it better the next day as the "custard" part was a bit thicker. It's a nice and different side dish.