Crunchy Leek Parmesan Gratin

Pulsa aqui: version en español 


Until recently, I always seemed to have leeks hanging around in the vegetable tray of my fridge. They would sit there until everything else was gone and I finally thought up something interesting to do with them.  But not any more! I’ve discovered a great way to turn the humble leek into something really tasty.

This is a crunchy leek parmesan gratin – and it’s the Italian inspired breadcrumb/olive oil topping that takes it to the next level.  It makes a perfect light meal which you can serve with some bread and, a preferably not-green, salad. Try carrot or beet or something else with colour for some visual contrast.

Crunchy Leek Parmesan Gratin

Ingredients 

Serves 3 – 4 for a light meal

4 medium size leeks – washed carefully. Check all the green parts carefully

1 tbs butter

1 tbs olive oil

salt/black pepper

a pinch or two of dill

1 tbs flour

1 cup/ 240 ml milk

Topping

1 cup (50gr)  breadcrumbs (I make mine in two seconds with left over bread, and a stick blender)

2 tablespoons olive oil

1 ball mozzarella (I’ve made it without too but it’s nicer with )

2 tbs parmesan (grated)

3-4 anchovies (optional)

Method

Heat the over to 350°/ 180 °

• Wash the leeks really well, cut them lengthways then into smaller pieces and put into water with some salt to soak. The salt helps remove the mud from the green parts.
• Melt the butter and oil in a shallow casserole and sautée the leeks, stirring often so they don’t burn. Season with salt, black pepper and dill and cook till more or less soft.
• Sprinkle in the flour, stirring to make sure it mixes in well, then gradually, still stirring, add the milk to form a roux. You can do this in a cup first if you prefer but I find this way works fine. 
• Allow the leeks to cook for a few more minutes in the thick sauce then remove from the heat . 

• Tear up the mozzarella and dot pieces over the leeks. 
• Take the breadcrumbs, add the olive oil, about 1/3 of the grated parmesan, some salt and pepper. Mix well and sprinkle over the top of the leeks. Sprinkle the rest of grated parmesan, the anchovy fillets if using, and put into the oven to bake for around 25 minutes or until you see the crust has turned light gold.  

You can try this recipe with other vegetables, for example, fennel, cauliflower etc. The contrast of the soft vegetable with the tasty crunchy topping would work with almost anything. Give it a try!