Description
Leek Gratin is a creamy, cheesy baked side dish featuring tender leeks cooked in a rich combination of cream, milk, and Gruyère cheese. This French-inspired gratin offers a comforting blend of buttery, nutty flavors with a golden, bubbly top, making it a perfect accompaniment to roasted meats or a satisfying vegetarian main when served with crusty bread.
Ingredients
Scale
Vegetables
- 4 large leeks, white and light green parts only, trimmed and halved lengthwise
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Aromatics & Seasonings
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Dairy
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Gruyère cheese (or Parmesan)
Other
- 1/4 cup breadcrumbs (optional)
- Chopped parsley for garnish (optional)
Instructions
- Prepare Oven and Leeks: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Rinse the leeks thoroughly, ensuring any dirt between the layers is removed. Trim and halve them lengthwise, preparing them for cooking.
- Sauté Leeks: In a large skillet over medium heat, melt the butter with olive oil. Place the leeks cut-side down and cook until lightly golden, about 4–5 minutes. Flip the leeks and cook on the other side for another 2–3 minutes. Add minced garlic and sauté for 30 seconds to release its aroma.
- Prepare Cream Mixture: Using the same skillet, add heavy cream, whole milk, nutmeg, salt, and black pepper. Warm the mixture gently over medium heat until it’s just steaming, making sure it does not boil, to blend the flavors.
- Assemble and Bake: Transfer the sautéed leeks to the prepared baking dish. Pour the warm cream mixture evenly over the leeks. Sprinkle the top with grated Gruyère cheese and breadcrumbs if using for a crispy topping. Bake uncovered for 25–30 minutes until the gratin is bubbly and golden brown on top.
- Serve: Remove from oven and let cool slightly before serving. Garnish with chopped parsley if desired for added freshness and color. Enjoy warm as a side dish or a vegetarian main.
Notes
- This gratin makes a wonderful side dish to roasted meats or poultry.
- For a vegetarian main, serve with crusty bread to soak up the creamy sauce.
- You can swap Gruyère for Parmesan or white cheddar according to your taste preferences.
- Breadcrumbs are optional but add a nice crunchy texture on top.
