If you’re like us, you’re always looking for a new side dish, especially during the holiday season. Look no further.
We make this dish for any occasion, but it is especially nice to serve for a holiday feast, such as Easter, Mother’s Day, or Passover. It matches perfectly against a slow-cooker spiral ham or roast leg of lamb. Our guests are always so impressed with this dish, and so will yours!
How To Make Baked Leek Gratin
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The Ingredients You Will Need
Leeks are in their prime during the spring, which makes this dish perfect for an Easter menu, or Mother’s Day feast. Here’s what you’ll need to have on hand:
Butter – Unsalted
Shallots – Finely chopped. You can substitute chopped yellow onion, if necessary.
Leeks – Make sure you rinse them thoroughly under cool water to wash away any dirt hiding in the layers. Cut the white and some of the green parts into thin strips, and then roughly chop them.
Seasonings – Salt and pepper.
Milk – Whole is recommended. Half and half, or even heavy cream can be used, too.
Flour – All-purpose.
Cayenne pepper – For a little zip. For a little more spice, increase the cayenne amount, for no heat at all, simply omit it.
Cheese – Gruyére is highly recommended, but shredded white cheddar, fontina, or gouda would all be good choices, too.
Breadcrumbs – See NOTES.
EXPERT TIP: It will seem like you have a huge amount of leeks when you add them to your large skillet. They will cook down significantly after they sauté. This process can take about 15 to 20 minutes. They should be very soft.
Tips for Making Perfect Baked Leek Gratin
Select Fresh Leeks – Choose fresh, firm leeks with white and light green parts. Ensure they are thoroughly cleaned to remove any grit or dirt before using them in the gratin. Properly cleaned leeks will contribute to the overall quality and flavor of the dish.
Caramelize the Leeks – Take the time to properly caramelize the leeks to bring out their natural sweetness and depth of flavor. Sauté them slowly in butter or olive oil until they are soft and golden brown, which will enhance the overall taste of the gratin.
Use High-Quality Cheese – Opt for good-quality Gruyère cheese for its rich, nutty flavor and excellent melting properties. Grate the cheese fresh for the best results
Balance the Cream Mixture – The cream should be rich and flavorful without overwhelming the delicate taste of the leeks and Gruyère cheese. Be mindful of the balance to create a harmonious dish. Taste and adjust accordingly.
How to Serve
You’ll want the breadcrumb topping to brown lightly before removing from the oven. If you want the topping a little more browned and crunchy, turn the broiler on HIGH and allow the gratin to bake for another minute, or two. Keep an eye on it, however, and don’t let it burn!
This dish is very hot when it comes out of the oven. It should rest for at least 5 to 10 minutes. However, you can also cover it and let it rest for up to 30 minutes while you finish the rest of the dishes. It will stay warm.
Though this dish is best served shortly after being removed from the oven, leftovers are delicious, too.
EXPERT TIP: To make amazing breadcrumbs, set 1 to 2 slices of Italian bread out for a few hours to dry out. Use a sharp knife to remove the crusts and then process in your food processor until fine. Toss with melted butter and then top the gratin.
Other Amazing Side Dish Recipes to Make and Serve
Sometimes side dishes can upstage the main course. Here are a few of our favorites that are sure to be a huge hit for your special feast:
Potatoes Dauphinoise (French au Gratin Potatoes)
Potatoes Fondant (Melting Potatoes)
Wild Rice, Spinach, and Fontina Casserole
Best-Ever Mashed Potatoes
Maple Glazed Carrots
Roasted Asparagus with Chopped Eggs
Asparagus Soufflé
Braised Green Beans with Tomatoes
Brussels Sprouts Gratin
Creamy Cauliflower Gratin
Cream of Corn Casserole
Stewed Tomatoes with Okra
These are absolutely amazing and a big hit whenever they are served. But, in the meantime, isn’t this dish calling your name?
There is just so much to love with this creamy side dish.
It’s cheesy, creamy, loaded with flavor with a crunchy breadcrumb topping, and it’s something a little different!
If you’re looking for one more scrumptious side dish to round out your holiday feast, this is it! Your loved ones will thank you for it!
Ready to make the best side dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Preheat oven to 400°F.
In a large skillet (12"), melt 3 tbsp butter over medium heat. Add the leeks and shallots, and cook, stirring often, until softened and starting to lightly brown, about 15 minutes. Stir in 1 tsp salt and ½ tsp black pepper.
8 tbsp unsalted butter, 5 to 6 leeks, 1 large shallots, Salt and pepper
Either use a new skillet or transfer the sautéed leeks to a bowl and clean out the skillet with a damp paper towel.
Heat 3 tbsp butter over medium heat until melted. Whisk in the flour and stir until completely combined and cook, stirring often, for 1 minute.
3 tbsp all-purpose flour
Whisk in the milk and stir until almost all lumps are no longer visible. Stir in the cayenne, lemon juice, ¾ tsp salt, and ½ tsp black pepper. Stir until thickened, about 3 to 4 minutes. The consistency should be like gravy, but not too thick.
2 cups whole milk, ½ tsp cayenne pepper, 1 tbsp lemon juice
Turn off the heat and stir in the leek mixture. Stir until combined. Transfer to the baking dish and top with the grated cheese.
1 cup Gruyére cheese
Toss the breadcrumbs with the remaining 2 tbsp butter (melted).
⅔ cup fresh bread crumbs
Bake until bubbly and slightly golden on top, about 25 to 30 minutes. Remove from oven and let rest for 5 to 10 minutes before serving. (Or, cover with foil, and let rest for up to 30 minutes).
Calories: 336kcal | Carbohydrates: 18g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 206mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2113IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 2mg
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