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We had some enormous leeks from the farmer's market this week. I'd originally thought of putting them in a gratin with something else (potatoes, turnips, greens...), but the leeks were quite plentiful enough on their own. I love leeks as a dish all to themselves; they are so sweet and squeaky! If you can make a bechamel sauce, this gratin is simplicity itself, and delectable to boot.
LEEK GRATIN
1. Make a bechamel sauce with 2 tablespoons olive oil, 2 tablespoons flour, 3 minced garlic cloves, a pinch of nutmeg, and 2 cups milk.
2. Prepare the leeks: cut the root end and dry greens from four medium or three large leeks. Cut the firm stalks into 1/2" rounds and clean very thoroughly under cold running water.
3. Bring a pot of salted water to the boil. Add the leeks. Cook for about 2 minutes and drain immediately.
4. Butter a casserole. Heap the leeks inside. Pour the bechamel over top and spread around evenly. Sprinkle breadcrumbs on top. Bake, covered, for about 20 minutes at 375°. Uncover and bake about 10 minutes more, until golden and bubbly.
Alongside, we had sweet potato cut into cubes, tossed with olive oil, thyme, and salt, and roasted. A little gruyere cheese grated over top was just the thing. Mm!
Posted by redfox at October 15, 2002 09:22 PM (recipes)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
