Herbed Leek Gratin

A bread crumb mixture tops this creamy vegetable casserole. This side-dish recipe can be made for a special occasion or for any weeknight meal.

Herbed Leek Gratin Enlarge Image
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8 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Bake:
35 mins 375°F
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Herbed Leek Gratin

Ingredients
3
pounds slender leeks
1/2
cup whipping cream
1/2
cup chicken broth
2
tablespoons snipped fresh marjoram or 1-1/2 teaspoons dried marjoram, crushed
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
1 1/2
cups soft French or Italian bread crumbs
3
tablespoons grated Parmesan cheese
3
tablespoons butter, melted
 
Fresh marjoram sprigs (optional)

Directions

  1. Preheat oven to 375F. Prepare leeks, leaving pieces 4 to 5 inches long with white and pale green parts. Cut leeks in half lengthwise. Pat dry with paper towels. Arrange leeks, cut sides down, in a greased 2-quart au gratin dish or rectangular baking dish, overlapping leeks as necessary to fit.
  2. For sauce, in a small bowl, combine whipping cream and broth; pour sauce over leeks. Sprinkle with half of the marjoram, the salt, and pepper. Cover tightly with foil. Bake in the preheated oven for 20 minutes.
  3. Meanwhile, in a small bowl, combine bread crumbs, cheese, and remaining marjoram. Drizzle with butter; toss to coat crumbs. Sprinkle leeks with bread crumb mixture. Bake, uncovered, for 15 to 20 minutes more or until leeks are tender and crumbs are golden brown. If desired, garnish with fresh marjoram sprigs. Makes 6 servings.

Nutrition Facts

(Herbed Leek Gratin)
    Per serving:
  • 224 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 45 mg chol.,
  • 457 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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