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Herbed Leek Gratin Recipe

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This recipe for Herbed Leek Gratin, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. slender leeks
c. whipping cream
c. chicken broth
3 T. snipped fresh marjoram or 2 tsp. dried marjoram, crushed
tsp. salt
1- c. fresh French or Italian bread crumbs
3 T. grated Parmesan
3 T. butter, melted
Fresh marjoram sprigs, optional

Directions:
Directions:
Preheat the oven to 425 degrees. Generously butter a 2-quart au gratin dish or rectangular baking dish. Trim the roots of leeks, leaving the pieces 5 inches long or so, including white and pale green parts.
Cut leeks in half lengthwise. Rinse leeks thoroughly under cold running water; pat dry with paper towels. Arrange leeks, cut sides down, in a greased 2-quart au gratin dish or rectangular baking dish, overlapping leeks as necessary to fit. (Leeks should all be facing the same direction.)
Combine the cream and broth; pour over the leeks. Sprinkle with half of the marjoram, salt and pepper. Cover the dish tightly; bake 15 minutes.

Meanwhile, in a small bowl, combine the breadcrumbs, cheese, melted butter, and remaining marjoram. Uncover leeks and sprinkle with breadcrumb mixture.

Bake uncovered for 10 to 15 minutes more or until the leeks are tender and crumbs are golden brown. Top with marjoram sprigs.

Number Of Servings:
Number Of Servings:
6

 

 

 

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