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.
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.
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.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 23g 114%
Cholesterol 122mg 40%
Sodium 615mg 25%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.