Recipe: Leek Gratin
Serves 4 as a side
2oz prosciutto, cut into slivers (about 1/2 cup)
1/2 cup freshly grated Parmesan or Gruyère
7 to 9 medium leeks, trimmed, cleaned, and cut across 1/8 in pieces (about 2 1/2 cups); parboiled or steamed for 10-20 min (until easily pierced with a sharp knife)
1tsp kosher salt (less if the prosciutto is very salty)
3/4 cup heavy cream
- Preheat oven to 400°F. Grease a 9-in pie plate or baker with butter.
- Spread half of the prosciutto and a thin layer of cheese over the bottom of the dish. Lay out the leeks on top. Cover with the remaining prosciutto and sprinkle with salt. Pour the heavy cream over everything, then add remaining cheese.
- Bake for 30 min, or until brown and bubbling well.
source: Barbara Kafka, Vegetable Love