PANCETTA-WRAPPED LEEK GRATIN

Pancetta-Wrapped Leek Gratin image

I'm all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

Provided by Chef John

Categories Side Dish Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 10

Previous Next

Ingredients

3 large leeks, ends trimmed and sliced in half lengthwise
4 ounces pancetta, thinly sliced, or more as needed
2 teaspoons olive oil
salt and ground black pepper to taste
1 pinch cayenne, or to taste
¼ cup chicken broth
¼ cup white wine
⅓ cup heavy whipping cream
¼ cup grated Parmesan cheese
1 teaspoon chopped fresh chives

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Wrap each leek half in pancetta.
Drizzle olive into a baking dish and use a pastry brush to spread oil over the bottom of the dish and partway up the sides. Season dish with salt, black pepper, and cayenne pepper. Place leeks close together cut-side down into the prepared baking dish. Pour chicken broth and wine over leeks. Cover baking dish tightly with aluminum foil and set it on a baking sheet.
Bake in the preheated oven until just tender, about 45 minutes. Uncover the baking dish, pour cream over the top, and spread Parmigiano-Reggiano over the top. Return to oven and bake until cheese is golden and sauce is bubbling, 15 to 20 minutes more. Cool for 10 minutes before transferring leeks to a deep plate; ladle wine-cream sauce over the top and garnish with chives.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 11.6 g, Cholesterol 33.9 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 267.1 mg, Sugar 3.1 g