Leek and Fontina Gratin Recipe

Dec 29, 2011 4:08 pm

Welcome leeks to your dinner table

By Naa Ako-Adjei

This is a delicious way to serve an underappreciated vegetable, which just happens to be part of the same family as garlic and onions. This dish is great paired with lamb, pork chops or steak.

As with any gratin, we recommend whipping up a batch of homemade breadcrumbs. You'll notice the difference in the fresher taste and crisper texture.

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Photo: Naa Ako-Adjei

Leeks are...well, you can't see them right now because they're hiding, but leeks are really delicious. As is cheese.

Servings: 6

Ingredients

2 tablespoons vegetable oil

2 pounds leeks

2 cloves garlic, minced

1 cup heavy cream

1/2 cup fontina, grated

1/2 teaspoon nutmeg, freshly grated

1 cup breadcrumbs

1/3 cup parmesan, grated

Directions:

Preheat oven to 425 degrees.
Cut root ends off leeks, then use scissors to cut the dark outer leaves. Cut the white and light green parts into ½-inch pieces. Soak leeks in a large bowl or sinkful of water to remove grit, making sure to change water at least two times.
In a large skillet, heat oil over medium heat, then add leeks and garlic, then season with salt and pepper. Sauté leeks for about 6-7 minutes or until tender. Transfer leeks to a bowl, then mix in cream, fontina, and nutmeg.
Pour mixture into a buttered 13- by 9-inch pan. Mix breadcrumbs with parmesan cheese and sprinkle on top of leeks. Bake for 10-15 minutes or until golden brown on top.

Level of Difficulty:

Easy

Prep Time:

20 minutes

Cooking Time:

25 minutes

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