Herbed Leek Gratin
pounds slender leeks
cup whipping cream
cup chicken broth
teaspoon freshly ground black pepper
cups soft French or Italian bread crumbs
tablespoons grated Parmesan cheese
tablespoons butter, melted
Fresh marjoram sprigs (optional)
- 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.
- 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.
- 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