Description
A comforting and elegant leek gratin featuring tender leeks baked in a creamy mixture of heavy cream and Gruyère cheese, topped with a crispy golden crust. This dish makes a perfect side for any meal and is simple to prepare within 35 minutes.
Ingredients
Scale
Vegetables
- 4 leeks, trimmed and sliced
Dairy
- ½ cup heavy cream
- ½ cup Gruyère cheese, grated
- 2 tablespoons butter
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the leeks: Trim the leeks by cutting off the root ends and the tough dark green tops, then slice them into thin rounds. Rinse thoroughly to remove any dirt or grit.
- Sauté the leeks: In a large skillet over medium heat, melt the butter. Add the sliced leeks and sauté until they are soft and translucent, approximately 5-7 minutes. Season with salt and pepper to taste during cooking.
- Combine cream and cheese: Remove the skillet from heat and stir in the heavy cream and half of the grated Gruyère cheese to the cooked leeks, mixing until well combined.
- Assemble the gratin: Transfer the leek mixture into a greased baking dish. Sprinkle the remaining Gruyère cheese evenly on top to form a cheesy crust.
- Bake: Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve warm: Remove from the oven and allow to cool slightly before serving. This leek gratin pairs beautifully with roasted meats or as a standalone side dish.
Notes
- Make sure to clean the leeks thoroughly, as dirt can get trapped between the layers.
- You can substitute Gruyère with other melting cheeses like Emmental or Swiss if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the texture will be less rich.
- This dish can be prepared ahead and baked just before serving to save time.
- Adding a sprinkle of breadcrumbs on top before baking can enhance the crust texture.
