All Simple Vegetable Recipes

Simple Leeks and Garlic Gratin Cooking Recipes

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 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

  • cup dry white wine

  • cup well-flavored chicken stock

  • cup heavy cream

  • Salt and freshly ground black pepper to taste

  • 3 tablespoons chopped fresh parsley

  1. Preheat the oven to 350F.

  2. 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.

  3. 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.

More about Simple Leeks Vegetables Cooking Recipes

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