I was
planning on telling you that this is great side dish for grilled pork chops …
but to tell the truth, I eat this with toasted French bread by itself. Leek
Gratin is rich, creamy and decadent. Which is probably why I only make it once
a year. Whether as a side dish, appetizer or the main attraction – I guarantee
eyes-rolling-in-the-back-of-your-head foodgasm.
LEEK GRATIN
Ingredients
2 1/4 c
heavy cream
2 thick leeks,
trimmed on both ends
1 medium
onion, cut in half and sliced into thin half-moons
8 crimini
mushrooms, sliced thinly
6 garlic
cloves minced
1 c grated
parmesan cheese
6 tbsp of
butter
2 tbsp of
flour
1 tsp salt
1 tsp pepper
1. Melt 3
tbsp of butter in a saucepan with medium heat. Add onion slices and saute until
translucent and starting to turn brown (about 10-12 minutes).
2. While the
onion are cooking, clean the leeks by cutting each lengthwise then pulling
apart the leaves or layers. Clean each leaf thoroughly under cold water,
removing all the dirt. Place leaves on a colander and run cold water through
them once again. Dry the leaves and then cut into 1/4 –inch slices.
3. Add
mushrooms and garlic to the onions. Lower heat to medium low and cover. Cook
for 7 minutes.
4. Preheat
oven to 350 degrees.
5. Transfer
onion-mushroom mix to a bowl. Set aside.
6. Turn heat
to medium and add 3 tbsp butter to the now-empty saucepan. When melted, add the
flour and whisk to make a smooth roux.
7. Add heavy
cream and turn heat up to medium high. Whisk until smooth. Once it starts
bubbling, turn the heat down to low.
8. Season
with salt and pepper. Add the leeks, the onion-mushroom mix, and the parmesan
cheese. Mix well together.
9. Turn off
heat and transfer to a oven-proof baking dish. Cover with tinfoil and place in
the oven.
10. After 15
minutes, take off tinfoil and bake for another 15 minutes.
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