Spring Greens And Leek Gratin Recipes

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LEEK AND SPRING ONION GRATIN



Leek and Spring Onion Gratin image

Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

3 scallions, thinly sliced
2 stalks green garlic or 2 garlic cloves, thinly sliced
1/2 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
3 leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces crosswise
2 spring onions, cut into 1-inch wedges
3 tablespoons butter, cut into cubes
5 anchovies, minced
1/3 cup grated Parmesan cheese
2/3 cup panko bread crumbs
1 teaspoon thyme leaves, finely chopped
1 teaspoon finely grated lemon zest
Pinch of red pepper flakes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces Gruyère, coarsely grated
1 cup heavy cream

Steps:

  • Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams

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