Parmesan Leek Gratin


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

Parmesan Leek Gratin
Photo: © John Kernick
Active Time:
15 mins
Total Time:
30 mins


  • 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


  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.

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