Best Leek And Spring Onion Gratin Recipes

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

Ingredients

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

LEEK AND SPRING ONION GRATIN

Leek and Spring Onion Gratin image

Number Of Ingredients 14

Ingredients

3 scallions, sliced
2 cloves garlic, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 leeks, cut crosswise into 1" pieces
2 spring onions, cut into 1" wedges
3 tablespoons butter
1/3 cup parmesan
2/3 cup panko
1 teaspoon thyme
1 teaspoon lemon zest
1 tablespoon olive oil
4 ounces gruyere, grated
1 can 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.