Golden Brown Leek Gratin
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The first words out of my husbands mouth after taking a bite of this beautiful, flavorful dish was,
"I love them leeks!". I agree.
8 medium leeks, white and light green parts only
1 3/4 cups heavy cream
coarse salt and fresh ground black pepper
1/3 cup grated Pecorino Romano cheese, OR a good quality Parmesan cheese
1/4 cup dry white wine
1 3/4 cups heavy cream
coarse salt and fresh ground black pepper
1/3 cup grated Pecorino Romano cheese, OR a good quality Parmesan cheese
1/4 cup dry white wine
- Preheat oven to 375 degrees. Halve leeks lenthwise, leaving halves attached at root, and rinse well, shaking off water.
- In a large skillet, combine cream, wine and leeks; season with salt and pepper.
- Bring to a boil over medium high; reduce to a medium simmer, cover and cook 5 minutes.
- Uncover and simmer until leeks are tender, about 15 minutes.
- Transfer leeks and sauce to a shallow 2 quart baking dish. At this point the dish may be covered and refrigerated, up to 1 day ahead.
- Sprinkle with cheese and bake until golden and bubbling, about 35 minutes.
- Let gratin rest 10 minutes before serving.
