Cheesy Leek Gratin
When simple steals the show.
Just a few simple ingredients brought together the right way and the next thing you know, this side dish is upstaging the main course. It’s all the best textures and flavours rolled into one—creamy, cheesy, crispy, savoury, sweet.
If you’re looking for serving ideas, a poached fish with lemon is lovely, but you’re also in good hands with roast beef, short ribs, chicken, a turkey dinner, you name it. I’ve served these over mashed potatoes and even chilled and portioned leftovers as a breakfast quiche alternative. It even freezes great. There’s literally nothing this comfort food dish can’t do.—CFG
Ingredients:
3 leeks, diced
1 large onion, diced
1/2 cup butter
3 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
4 tbsp flour
1/2 cup white wine (or chicken broth)
1 1/2 cups milk
3 cups grated cheese (Comtè, Gruyère, or aged white cheddar,)
1/2 cup finely chopped chives
1/2 cup panko crumbs panko breadcrumbs
1/3 cup grated parmesan
Directions:
Preheat oven to 400F.
Clean the leeks thoroughly, then dice both the leeks and 1 large onion into 1/2” pieces.
In a large saucepan, heat 1/2 cup of butter over medium heat, then add 3tbsp of olive oil. Add in the diced leeks and onions and quickly sweat them, then add 1tsp of salt and 1/2 tsp of pepper. Cook for 4-5 min until they soften but do not brown.
Add 1/2 cup of white wine (or broth) and continue cooking over medium heat until the liquid fully reduces down.
Sprinkle 4 tbsp of flour on top of the leek-onion mixture, mix thoroughly, and cook for 2-3 min.
Add in 1 1/2 cups of milk 1/2 cup at a time while constantly stirring, about 5-7min.
Remove the pan from the heat and add in 1/2 cup of finely chopped chives and 3 cups of grated cheese. Mix thoroughly until fully combined and set aside.
In a small bowl mix together 1/2 cup of breadcrumbs with 1/3 cup of grated Parmesan, then sprinkle on top. Bake for ~15-20min or until the top is golden and bubbly.
Allow the gratin to rest for 2-3min, then serve and enjoy!
