James Peterson

Leek Gratin

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Preparation info
  • Makes

    4

    Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Don’t tell your guests how you make this—it requires a horrifying amount of heavy cream—until they have eaten it. It’s so good that they will no doubt ask for the recipe. If you want to avoid using so much cream, you can also make it with béchamel sauce.

Ingredients

  • 6 leeks
  • 1½ cups heavy cream or more as needed
  • Salt
  • Pepper

Method

Preheat the oven to 375°F. Prepare the leeks as shown. Place the leek halves, flat side up, in a gratin dish or baking dish in a single layer and pour over enough cream to come halfway up the sides.

Season with salt and pepper and cover loosely with aluminum foil.