My first time making leeks was hugely successful… part of the fun is making new recipes, and ditching your prior ideas on judging dishes before trying them!
Leeks Au Gratin – gluten free
6
servings30
minutes35
minutesI never knew I’d be a Leeks Au Gratin promoter, yet here I am, indulging in it’s wonderfulness and sharing it with my neighbors. It’s sure easy to make, bake, and eat… and this recipe makes a lot. Inspired by my neighbor Susan years ago, I investigated leeks, and came up with this recipe after combining a few online versions together.
Ingredients
4 cups chopped leeks
4 tbsp butter, divided into small sections
4 eggs
2 cups whipping cream
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground peppercorns
4 oz Gruyere or Chedder cheese, grated
3 slices gluten-free bread, torn into pieces
Directions
- Heat oven to 325*F. Grease a 9 x 12-inch shallow casserole dish.
- Cut leeks into 1/2-1 inch pieces. Melt 2 tbsp butter in medium saucepan. Add leeks and 1 cup water until tender. Drain excess liquid. Check frequently so they don’t brown or stick to the pan.
- When tender, arrange leeks in a shallow casserole dish and set aside.
- In a small bowl, beat together eggs, cream, nutmeg, salt, pepper. Pour mixture over the leeks. Sprinkle cheese on top.
- In a small pan, melt remaining 2 tbsp butter. Remove from stove top. Toss the finely torn bread crumbs into the butter until crumbly, and pour evenly over the casserole.
- Bake in center of oven approx. 35 minutes or until golden brown.
