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.
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.