Leek Gratin With Cream and Fontina Cheese Recipe
A creamy leek gratin features tender leeks baked with cream, garlic, and a blend of Fontina or Gruyere and Parmesan cheeses until golden brown.
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Instructions
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Preheat oven to 375 F and butter a 1-1.5 quart gratin dish.
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Trim and halve leeks, rinse thoroughly, then slice into 1-inch pieces.
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Place leeks in a saucepan with 1 inch of water and 1/2 teaspoon salt; boil, then simmer covered for 8-10 minutes until tender.
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Drain the tender leeks thoroughly.
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In the same pan, combine heavy cream, minced garlic, and black pepper; bring to a boil, then simmer for 5 minutes, seasoning with salt to taste.
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Arrange drained leeks in the prepared dish and pour the cream mixture over them.
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Combine Fontina and Parmesan cheeses; sprinkle over the leeks, then drizzle with melted butter.
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Place the baking dish on a foil-lined baking sheet.
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Bake for 20 minutes, or until golden brown and bubbling.