Leeks Au Gratin


  • 8 leeks, tops and bottoms trimmed, split lengthwise and cleaned, cut into 3 inch pieces.
  • garlic salt
  • 1 cup plain bread crumbs
  • 3 tbs unsalted butter
  • 1 tbs olive oil
  • 1 tbs flour
  • 2 tbs unsalted butter, melted
  • 1 cup half and half
  • kosher salt and freshly cracked black pepper
  • unseasoned bread crumbs, for topping
  • 1/4 cup Swiss cheese, grated
  • 4 tsp cognac or brandy

  • Simmer leeks in lightly salted water until they’re tender. About 10-12 minutes.
  • Drain and pat dry with paper towels.
  • Place the leeks in a buttered 2 quart casserole, lightly sprinkled with garlic salt.
  • Preheat the oven to 400 degrees.
  • Brown the bread crumbs in the butter and oil, then stir the flour into the bread crumb mixture.
  • Whisk in the half and half and season with salt and pepper to taste.
  • Cover over medium heat for 3-4 minutes to reduce, stirring occasionally.
  • Pour the sauce over the leeks.
  • Dust the top with the additional bread crumbs and cheese.
  • Add the brandy.
  • Bake for 12-15 minutes.

Print Recipe

No Comments

Leave a reply