Creamy Leek Gratin

with parmesan

Who needs the usual potato gratin when you can have rich and creamy leeks instead? This dish is indulgent, and oh-so comforting.

Makes 4 servings

Total time: 30 minutes + baking

RUN:

2

WARM:

1 1

MELT:

3 3 1/4 1/8 lb. leeks (4–5 medium), trimmed and halved lengthwise, white and light green parts only cup low-sodium chicken or vegetable broth + more as needed cup half-and-half or whole milk + more as needed

Tbsp. unsalted butter Tbsp. all-purpose flour tsp. kosher salt tsp. freshly ground black pepper

Pinch of freshly grated nutmeg

Small pinch of cayenne pepper

WHISK IN:

8 2 oz. Gruyère, grated (about 2 cups) oz. Parmesan, grated (about 1/2 cup)

Preheat oven to 400°. Lightly coat a 9×13-inch baking dish with nonstick spray.

Bring a large pot of salted water to a boil.

Run leeks under cool water to remove any grit between the layers. Cook leeks in the pot of boiling water until almost tender, about 10 minutes; drain well and pat completely dry.

Warm broth and half-and-half in a small saucepan.

Melt butter over medium-high heat in a separate saucepan. Add flour and cook, stirring, until the roux is pale yellow and frothy, about 1 minute. Slowly whisk in warm broth mixture and stir until thickened, 2–3 minutes. Reduce heat to maintain a simmer and season with salt, pepper, nutmeg, and cayenne; simmer 1 minute more. Whisk in Gruyère until melted. If mixture seems too thick, thin it slightly with a little broth or half-and-half.

Transfer leeks, cut sides up, to prepared dish. Spoon sauce over leeks, then sprinkle Parmesan over the top. Bake leeks until sauce is bubbly and golden, about 40 minutes.

Per serving: 586 cal; 39g total fat (23g sat); 122mg chol; 615mg sodium; 31g carb (3g fiber, 7g total sugars); 28g protein