You can prepare this baby leek gratin recipe ahead of time, and it pairs well with many entrees. Choose your veggies. Marc Matsumoto explains why this side dish is a time-saver in a full post on the Fresh Tastes blog.
- 600g baby leeks (21 ounces)
- 1/4 cup chicken or vegetable stock
- 1/4 cup cream
- 1 teaspoon cognac (optional)
- 1/8 teaspoon white pepper
- Salt to taste
- 1 tablespoon potato starch
- 2 tablespoons water
- 80 g gruyere cheese (2.8 ounces), shredded
- Thoroughly wash the leeks, as they tend to hold sand where the leaves meet the stalk. Trim off the root, and remove any dark green leaves (you only want the white part and tender yellowish green leaves) Cut the leeks into 1” long pieces. If the leeks are over 1” in diameter, you’ll want to cut them in half lengthwise.
- Add leeks and chicken stock to pot. Cover and simmer over medium-low heat until the leeks are very tender (about 20 minutes). Along with the stock the leeks should produce enough liquid to keep them from burning, but if the pot gets too dry, add a bit of water to keep them from burning.
- When the leeks are cooked, add the cream, cognac, and white pepper. Taste and add salt if needed.
- In a small bowl, dissolve 1 tablespoon of potato starch in 2 tablespoons of water. Add the mixture to the leeks, and then quickly stir to combine. Turn up the heat and bring to a boil and the mixture should thicken.
- Spoon the mixture into an oven safe casserole dish and top with the shredded cheese.
- Put your oven rack in the top position and turn on the broiler. Broil until the cheese has melted and formed a brown crust on top.