Parmesan Leek Gratin

Name: Parmesan Leek Gratin
Total time: 30 min
Ingredients: 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

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The sweet, tender leeks here are glazed under the broiler with a light Parmesan cream. Slideshow: More Leek Recipes

By

Magnus Nilsson

Updated on February 1, 2016

Parmesan Leek Gratin — Photo: © John Kernick

Active Time:

15 mins

Total Time:

30 mins

Yield:

4

Ingredients

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

Directions

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.”
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.
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.