Leeks au gratin (oven-baked) are tasty and very simple. Leeks are often underestimated and mostly used in soups, but I find them fantastic in many ways — in fact I’m also preparing a savory tart with leeks these days that you’ll see soon.
Very few ingredients besides the leeks for a delicious side dish, and if you want to enrich it as I explain in the recipe you can have a light main course to enjoy as soon as it’s ready.
Meanwhile, here are my recipes for broccoli with leeks and eggs in a pan and the creamy leek and potato soup.
Let’s find out how to prepare these oven-baked leeks au gratin right after the photo as always!!
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 persone
Ingredients for oven-baked leeks au gratin
- 1.5 lb leeks (weight already cleaned)
- 4 tbsp Parmigiano Reggiano PDO
- 2 tbsp extra-virgin olive oil
- 2 pinches salt
- 2 pinches pepper
- 2 tbsp butter
- 3 tbsp flour
- 1.25 cups milk
- 2 pinches salt
- 2 pinches nutmeg
- 2.5 oz mozzarella
- 2 oz cooked ham
Preparation: oven-baked leeks au gratin
Prepare the leeks au gratin by removing the roots and the tough green leaves from the leeks, then wash them very well.
Cook them in a pot with lightly salted water for 5 minutes and gently drain them.
Cut each leek in half lengthwise and set aside for the moment.
Prepare the béchamel by melting the butter over low heat, then add the flour all at once off the heat.
Stir to let the flour absorb the butter and return to the heat. Add the milk in two additions, stirring constantly with a whisk to dissolve any lumps.
Cook the béchamel until it thickens, then season with salt and nutmeg.
Preheat the oven to 356°F on the conventional (bake) setting.
Pour the oil into a baking dish and arrange a single layer of leeks with the cut side up.
Sprinkle with the grated cheese and the béchamel sauce.
At this stage, if you want to enrich the oven-baked leeks, before adding the béchamel cut the mozzarella into cubes and distribute it over the leeks.
Cover with slices of cooked ham and only then add the béchamel and grated cheese.
Bake on the middle rack for 20 minutes; if you want a golden crust, turn the broiler on for an extra 5 minutes.
The leeks are ready to be served after sprinkling with freshly ground black pepper and…
ENJOY YOUR MEAL
How to store oven-baked leeks au gratin
You can store them in the refrigerator for 2 days in an airtight container.
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