LEEK AND SPRING ONION GRATIN

Leek and Spring Onion Gratin image

Number Of Ingredients 14

Previous Next

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.