Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Leek Gratin

Share

Lobo
Moderator
Moderator

Posts : 19842
Thanked : 952
Join date : 2013-01-12

Leek Gratin

Post by Lobo on Sat 23 Jan 2016, 11:19 pm


Leek Gratin


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
Baked and served in individual dishes, this cheesy gratin makes a wonderful accompaniment to roasted meats and poultry. Be sure to use small young leeks.



  • Printer Friendly Version






  • 49

Ingredients:


  • 8 young leeks, white and pale green portions
  • 1 cup ricotta cheese
  • 1 cup shredded Gruyère cheese
  • 1 Tbs. whole-grain mustard
  • Sea salt and freshly ground pepper, to taste
  • 1 cup panko
  • 1/2 tsp. chopped fresh flat-leaf parsley
  • 1/2 tsp. chopped fresh thyme

Directions:

Preheat an oven to 375°F. Butter 4 individual 4-by-6-inch gratin dishes.

Bring a large pot of salted water to a boil over high heat. Add the leeks, reduce the heat to a gentle simmer and poach until the leeks are just tender when pierced with a knife, about 8 minutes. Drain the leeks. When they are cool enough to handle, cut them into 1 1/2-inch chunks. Set aside.

In a bowl, stir together the ricotta, Gruyère and mustard. Divide the leeks among the prepared gratin dishes and add a pinch of salt and pepper. Top with the cheese mixture and sprinkle with the panko, parsley and thyme. Bake until golden brown, 15 to 20 minutes. Serves 4.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

Related Tips


  • All About Leeks

    Current date/time is Tue 24 Jan 2017, 5:13 am