Creamy Leek Gratin with Parmesan

Side Dishes

Creamy Leek Gratin with Parmesan

Who needs the usual potato gratin when you can have rich and creamy leeks instead? This side dish is indulgent, and oh-so comforting. The leeks are silky and flavorful, without being too heavy.

This recipe is reprinted from Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark.


4 servings

Total Time

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Preheat oven to 400°. Lightly coat a 9×13-inch baking dish with nonstick spray.

Bring a large pot of salted water to a boil.

Run leeks under cool water to remove any grit between the layers. Cook leeks in the pot of boiling water until almost tender, about 10 minutes; drain well and pat completely dry.

Warm broth and half-and-half in a small saucepan.

Melt butter over medium-high heat in a separate saucepan. Add flour and cook, stirring, until the roux is pale yellow and frothy, about 1 minute.

Slowly whisk in warm broth mixture and stir until thickened, 23 minutes. Reduce heat to maintain a simmer and season with salt, pepper, nutmeg, and cayenne; simmer 1 minute more.

Whisk in Gruyère until melted. If mixture seems too thick, thin it slightly with a little broth or half-and-half.

Transfer leeks, cut sides up, to prepared dish. Spoon sauce over leeks, then sprinkle Parmesan over the top. Bake leeks until sauce is bubbly and golden, about 40 minutes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 586

% Daily Value*

Total Fat 39g 60%

Saturated Fat 23g 114%

Cholesterol 122mg 40%

Sodium 615mg 25%

Carbs 31g 10%

Protein 28g

*Percent Daily Values are based on a 2,000 calorie diet.

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