Leek and Garlic Gratin
While this garlic-redolent dish is perfect with a delicately pink roast
leg of lamb, I love to serve it instead of the classic creamed onions
at Thanksgiving or Christmas.
Makes 8 to 10 servings
2 tablespoons butter
2 whole heads garlic, separated into cloves, boiled in water to cover
for 3 minutes, drained and peeled
1 pint boiling onions, in water to cover for 1 minute, drained, and
peeled; or 2 cups thawed frozen baby onions
4 medium-size leeks, trimmed, white and light green parts only, cut
into ½ inch slices
2 bunches (12 to 16) green onions (Scallions), white and 2 inches of
green only, cut into 1-inch lengths
1 teaspoon ground cumin, or more to taste
½ cup dry white wine
¼ cup well-flavored chicken stock
¼ cup heavy cream
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Preheat the oven to 350°F.
Melt the butter in a large heavy skillet over low heat. Cook the garlic
with the boiling onions and leeks, stirring from time to time, until
the garlic is very tender, at least 20 minutes. Stir in the green
onions and cook 1 onion. Stir in the cumin. Add the wine, stock and
cream. Season well with salt and pepper. Pour the vegetables into a
medium-size gratin dish.
Bake until the vegetables are golden brown on top, about 40 minutes.
Serve this simple leeks and garlic gratin cooking recipes very hot,
garnished with the chopped parsley.
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