Parmesan Leek Gratin

The sweet, tender leeks here are glazed under the broiler with a light Parmesan cream.

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  • Servings: 4

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  • 8 small leeks, root ends trimmed
  • 6 tablespoons heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Kosher salt
  • White pepper
  • Freshly grated nutmeg

How to make this recipe

  1. Preheat the broiler. Cut off all but 3 inches of the dark green portion of the leeks. Make a horizontal slice lengthwise from the green ends, stopping at the firm white bulb. Rinse the leeks very well.”

  2. In a pot of salted boiling water, blanch the leeks until just tender, about 8 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry. Halve the leeks lengthwise and arrange cut side up in a 2 1/2-quart gratin dish.

  3. In a medium bowl, mix the cream with the cheese and season with salt, white pepper and nutmeg. Spoon the cream mixture over the leeks. Broil 6 inches from the heat for 7 to 8 minutes, until golden and bubbling. Season with salt and white 
pepper and serve.

Contributed By Photo © John Kernick Published February 2016

1060207 recipes/parmesan-leek-gratin 2016-01-14T15:00:18+00:00 Magnus Nilsson vegetarian|basic-easy|casseroles-and-gratins|weeknight-dinner|meals february-2016 recipes,parmesan-leek-gratin 1060207

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