Recipes and Cooking Side Dish Recipes Herbed Leek Gratin Swap the potatoes for leeks with this holiday side dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Potato gratins show up at the holidays fairly often, but a leek gratin? That’s novel. Fresh leeks cook until tender in a thyme and marjoram cream sauce. Soft bread crumbs crisp in butter to make the gratin crust. Ingredients 3 pounds leeks (about 6 leeks, each about 1¼ inches in diameter) 1/2 cup heavy cream 2 tablespoons chicken broth 2 tablespoons fresh marjoram (or 1 ½ tsp. dried marjoram, crushed) 1½ cups soft French or Italian bread crumbs 3 tablespoons grated parmesan cheese 1 tablespoon fresh thyme leaves 3 tablespoons butter, melted Fresh thyme sprigs (optional) Directions Preheat oven to 375ºF. Trim roots and dark green leaves from leeks, leaving the white and pale green parts. Cut leeks in half lengthwise. Rinse well under cold running water. Remove any thick outer layers. Drain and pat dry. Cut leek halves into ¼-inch-thick slices. Place slices in a 1½-qt. au gratin dish or rectangular baking dish. In a small bowl combine cream and broth; pour over leeks in dish. Sprinkle with 1 Tbsp. of the marjoram, the thyme, ½ tsp. salt, and ¼ to ½ tsp. freshly ground black pepper. Cover tightly with foil. Bake 20 minutes. Meanwhile, in another small bowl stir together bread crumbs, Parmesan cheese, thyme, and the remaining marjoram. Drizzle with melted butter; toss to coat crumbs. Sprinkle bread crumb mixture over leeks. Bake, uncovered, until leeks are tender and crumbs are golden brown, 30 minutes more. Let stand 10 minutes before serving. If you like, garnish with additional fresh thyme. Rate it Print Nutrition Facts (per serving) 309 Calories 16g Fat 38g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 308.7 % Daily Value * Total Fat 15.6g 20% Saturated Fat 9g 45% Cholesterol 40.2mg 13% Sodium 341.4mg 15% Total Carbohydrate 38g 14% Dietary Fiber 3.7g 13% Total Sugars 7.1g Protein 7g Vitamin D 0.3mcg 2% Vitamin C 11.8mg 59% Calcium 161.8mg 12% Iron 4.1mg 23% Potassium 284.9mg 6% Fatty acids, total trans 0.5g Vitamin D 13.1IU Alanine 0.3g Arginine 0.3g Ash 2.6g Aspartic acid 0.5g Caffeine 0mg Carotene, alpha 0mcg Choline, total 9.1mg Copper, Cu 0.2mg Cystine 0.1g Energy 1292.4kJ Fluoride, F 0.8mcg Folate, total 85.1mcg Glutamic acid 1.7g Glycine 0.2g Histidine 0.1g Isoleucine 0.3g Leucine 0.5g Lysine 0.3g Methionine 0.1g Magnesium, Mg 48mg Manganese, Mn 0.8mg Niacin 2.3mg Phosphorus, P 115.6mg Pantothenic acid 0.4mg Phenylalanine 0.3g Phytosterols 2.2mg Proline 0.6g Retinol 135.1mcg Selenium, Se 9.6mcg Serine 0.4g Starch 16.1g Theobromine 0mg Threonine 0.3g Vitamin E (alpha-tocopherol) 1.5mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.3g Vitamin A, IU 2401.3IU Vitamin A, RAE 233.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg Vitamin K (phylloquinone) 60.6mcg Water 226.9g Zinc, Zn 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.