Baby Leek Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and butter a baking dish.
• STEP 2.Trim the roots and dark green tops off the baby leeks, leaving about 2 inches of the green part intact.
• STEP 3.Bring a large pot of salted water to a boil and blanch the leeks for 2 minutes. Drain and set aside.
• STEP 4.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
• STEP 5.Gradually whisk in the milk and bring to a simmer. Cook for 5 minutes, stirring constantly, until the sauce thickens.
• STEP 6.Remove the saucepan from the heat and stir in the grated Gruyere cheese until melted and smooth.
• STEP 7.Place the blanched leeks in the prepared baking dish and pour the cheese sauce over them.
• STEP 8.In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the leeks.
• STEP 9.Bake the gratin for 25-30 minutes, or until the top is golden and the sauce is bubbling.
• STEP 10.Remove from the oven and let it cool for a few minutes before serving.
• STEP 11.Serve the Baby Leek Gratin as a side dish with roasted meats or as a vegetarian main course.
• STEP 12.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to blanch the leeks for the specified time to ensure they are tender but still retain their shape.
• You can use other types of cheese like cheddar or Emmental instead of Gruyere for a different flavor.
• For a crispy topping, broil the gratin for a couple of minutes at the end of baking.
• If you don't have baby leeks, you can use regular leeks and cut them into smaller pieces.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the gratin in the oven at 350°F (175°C) until heated through.
• Serve the gratin as a side dish with roasted meats like chicken or beef.
• You can also enjoy the gratin as a vegetarian main course with a side salad.