Leek Gratin
In this delightful recipe, tender leeks are combined with a creamy ricotta and Gruyère mixture, enhanced with a hint of whole-grain mustard. Topped with a crispy panko crust and fragrant herbs, each bite offers a harmonious balance of flavors and textures. Perfect for a cozy meal with friends or as a comforting side dish.
— Constant Cookbook
Ingredients
- 8 young leeks, white and pale green portions
- 1 cup ricotta cheese
- 1 cup shredded Gruyère cheese
- 1 Tbs. whole-grain mustard
- Sea salt and freshly ground pepper, to taste
- 1 cup panko
- 1/2 tsp. chopped fresh flat-leaf parsley
- 1/2 tsp. chopped fresh thyme
Instructions
- Preheat an oven to 375°F. Butter 4 individual 4-by-6-inch gratin dishes.
- Bring a large pot of salted water to a boil over high heat. Add the leeks, reduce the heat to a gentle simmer and poach until the leeks are just tender when pierced with a knife, about 8 minutes. Drain the leeks. When they are cool enough to handle, cut them into 1 1/2-inch chunks. Set aside.
- In a bowl, stir together the ricotta, Gruyère and mustard. Divide the leeks among the prepared gratin dishes and add a pinch of salt and pepper. Top with the cheese mixture and sprinkle with the panko, parsley and thyme. Bake until golden brown, 15 to 20 minutes. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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