My F&W
quick save (...)

Roasted Leek and White Bean Gratin

  • ACTIVE: 20 MIN

Fiber-rich white beans are delicious with a lid of bubbly cheese.

Slideshows: More Leek Dishes

  1. 4 medium leeks, dark green tops discarded, white and light green parts halved lengthwise
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 teaspoons kosher salt
  4. 1/2 teaspoon freshly ground black pepper
  5. Two 15-ounce cans cannellini beans, rinsed and drained
  6. 1 garlic clove, minced
  7. 1/4 teaspoon finely grated lemon zest
  8. 1/2 cup low-sodium chicken broth
  9. 1/4 cup chopped parsley, plus more for garnish
  10. 1/2 cup grated Gruyère cheese
  1. Preheat the oven to 400°. Brush the leeks with the olive oil, season with salt and pepper and place cut side down in a 9-by-13-inch baking dish. Add 2 tablespoons of water to the dish, cover tightly with aluminum foil and bake for 20 minutes until tender. Uncover and continue roasting the leeks for 10 minutes until caramelized. Let cool slightly, then coarsely chop and set aside.
  2. Clean out the baking dish and spray with vegetable oil spray.
  3. In a large bowl, toss the roasted leeks with the cannellini beans, garlic, lemon zest, chicken broth and 1/4 cup parsley and season with salt and pepper. Spoon the leek-and-bean mixture into the prepared baking dish. Top with the Gruyère cheese and bake for 15 minutes, until bubbly around the edges and browned on top. Garnish with parsley and serve.
Notes Tip: Any leftover gratin can be mashed and served as a dip or spread for toasts. One serving: 309 cal, 10 gm fat, 3 gm sat fat, 40 gm carb, 11 gm fiber, 16 gm protein.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.