Leek Gratin: Baked leeks in cheese sauce.
Leek Gratin is a sumptuous French-inspired dish that includes tender, sweet leeks baked in a rich and creamy cheese sauce. To create this dish, leeks are cleaned, chopped, and blanched to bring out their natural sweetness. They are then layered in a baking dish and smothered in a homemade béchamel sauce that's generously infused with nutty Gruyere cheese. The gratin is topped with additional cheese and breadcrumbs for a crispy golden-brown crust. It is then baked to perfection, allowing the flavors to blend and the top to become delightfully crispy. This comfort food classic is excellent as a luxurious side dish or as a vegetarian main course, exuding elegance with its creamy texture and robust flavor profile.
Bonjour food enthusiasts. Today, we are going to create an exquisite yet simple Gratin of Leeks, inspired by French cuisine. This dish is not only easy to make but also tastes as elegant as it looks, making it the perfect accompaniment to any meal. Join me and my canine sous-chef, Avery the Beast, as we embark on this culinary adventure.
Ingredients:
- 4-6 leeks (about 3 pounds), white and tender green parts only
- Water for boiling
- Gratin pan or shallow baking dish
- Butter for greasing the dish and topping
- For the Sauce Mornay:
- 2 cups whole milk
- 1 tablespoon cornstarch
- Water, to make a paste with cornstarch
- 1/2 teaspoon kosher salt
- Black pepper, a few grinds
- 1/4 teaspoon nutmeg
- 6 ounces (2 cups) Swiss cheese, grated
- For Topping:
- Fresh bread crumbs, made from 3 slices of white bread
- 2 tablespoons butter, cut into small pieces
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Prepare the leeks by cutting off both the root ends and the tough green leaves. Slit an X in the top and rinse thoroughly under running tap water to remove any dirt from the layers.
3. Dice the leeks lengthwise into quarters and then cut into smaller pieces.
4. Place the diced leeks into a large skillet and add just enough water to barely cover them.
5. Bring the leeks to a boil, then cover the skillet, lower the heat and let them simmer until tender, about 10-15 minutes.
6. Drain the cooked leeks in a colander.
7. Grease the gratin or baking dish with butter and add the drained leeks into it, setting it aside to cool slightly.
8. Begin the Sauce Mornay by heating the whole milk in a saucepan just until it barely simmers.
9. In a small bowl, mix cornstarch with just enough water to form a smooth paste. This will act as a thickener.
10. Pour the cornstarch solution into the milk and stir continuously for about 15 seconds until the sauce thickens to a velvety texture.
11. Remove the sauce from heat and stir in the salt, black pepper, nutmeg, and the Swiss cheese until the cheese is fully melted.
12. Pour the Sauce Mornay evenly over the cooked leeks in the baking dish.
13. Distribute the fresh bread crumbs over the top of the sauce-covered leeks.
14. Scatter the pieces of butter over the surface. This will help the breadcrumbs brown and add flavor to the dish.
15. Place the gratin in the preheated oven and bake until the sauce is bubbly and the breadcrumbs have browned, approximately 25-30 minutes.
16. Once golden and bubbly, remove from oven, serve warm and indulge in the creamy, savory delight!
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Prep Time: 20 minutes
Cook Time: 55 minutes (30 for simmering leeks, 25 for baking)
Total Time: 1 hour 15 minutes
Equipment: Large skillet, saucepan, colander, gratin or baking dish, oven
Servings: 6-8 servings
Cooking Tips:
- For a gluten-free option, replace white bread crumbs with tapioca bread crumbs.
- This dish can be prepared ahead of time, stored in the refrigerator, and baked before serving.
- Use a whisk for the Sauce Mornay to prevent lumps.
This delightful Gratin of Leeks is brought to you by Kevin Lee Jacobs; for more delicious recipes visit his YouTube channel at https://www.youtube.com/@kevinleejacobs1364
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