Gratin of Leeks and Pancetta

This luscious tian of skinny leeks is out of the ordinary. Rather than simply boiling and baking the leeks and topping them with the standard Gruyère or Swiss cheese, here baby leeks are blanched briefly and pressed to remove as much moisture as possible. Then they are baked atop a bed of flavorful pancetta and smothered with Gorgonzola dolce latte or a soft goat cheese.