Leeks Au Gratin
Transform simple leeks into a luxurious side dish with this Leeks Au Gratin recipe, a velvety blend of tender leeks, creamy cheese sauce, and a crunchy golden breadcrumb topping. Perfect for cozy dinners or holiday feasts, this dish starts with leeks simmered until just tender, then bathed in a rich mixture of sharp cheddar, Parmesan, and a hint of Dijon mustard for depth of flavor. The final touch is a crisp layer of panko breadcrumbs toasted to perfection in the oven. With minimal prep and sublime results, this classic French-inspired dish is a must-try for anyone seeking a flavorful and elegant side.
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Recipe Information
Ingredients
- 4 large, trimmed and halved lengthwise leeks
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with a little butter or oil.
Bring a large pot of salted water to a boil. Add the halved leeks and simmer for 7-8 minutes until they are tender but still hold their shape. Drain and set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Simmer the sauce for 3-4 minutes, stirring frequently, until it thickens.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, and Dijon mustard. Season with salt and black pepper to taste. Remove from heat and set aside.
Arrange the leeks in the prepared baking dish, cut side up. Pour the cheese sauce evenly over the leeks, ensuring they're well-covered.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture over the top of the cheese sauce to create an even layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the leeks au gratin from the oven and allow to rest for 5 minutes before serving.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 43.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2086 mg | 160% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
