Leeks au Gratin

Here’s how to prepare delicious Italian-style leeks au gratin.

Ingredients

• 6 medium-sized leeks
• 50 g of butter
• Salt and pepper to taste
• Nutmeg to taste
• 100 g of grated cheese (Parmesan or Pecorino, depending on preference)
• 200 ml of béchamel sauce (you can prepare it with 200 ml of milk, 20 g of butter, 20 g of flour, salt, pepper and nutmeg)
• Breadcrumbs to taste (optional)
• Extra virgin olive oil to taste (for greasing the baking dish)

Preparation

1. Take the leeks and clean them well by removing the roots and the toughest outer leaves. Cut them in half lengthwise and wash under running water to remove any dirt residues.
2. Bring a pot of salted water to a boil and cook the leeks for about 10 minutes or until they are tender but still whole.
3. In the meantime, prepare the béchamel sauce: melt the butter in a saucepan, add the flour and stir well for a few minutes. Pour in the hot milk gradually, stirring constantly to avoid lumps. Season with salt, pepper and nutmeg and bring to a light boil until it thickens. Set aside.
4. Drain the leeks and lay them on a towel to dry.
5. Grease a baking dish with a bit of extra virgin olive oil and arrange the leeks with the cut side up.
6. Sprinkle the leeks with nutmeg, salt, and pepper, then distribute the béchamel sauce over each leek.
7. Dust with grated cheese and, if desired, some breadcrumbs for a crispier gratin.
8. Put a few butter flakes on top and bake in a preheated oven at 200 °C for about 20 minutes or until the surface is golden brown and crispy.

Curiosity

Leek gratin is a relatively simple but very tasty dish that is perfect as a rich side or as a light main course on cold days. In France, where gratin is very popular, Gruyère cheese is often used for a bold and flavorful crust. In our Italian variation, we used Parmesan or Pecorino to enhance the flavor of the leeks with a local touch.