Leek Prosciutto Gratin
July 23, 2020
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This dish has become one my favorite ways to prepare leeks, well this and grilling, I don't know if it's the crispy salty Proscuitto, or the ooey gooey gruyere cheese that makes it so irresistible to me. Well, and what wouldn't be good next to a perfectly grilled steak.
It's really not all that involved but tastes like you spent a lot more time making it than you did.
Here, let me show you.
Cut the leeks in half, but only up to the root not through it. Simmer the leeks in water in a large skillet until tender. (I added a bay leaf to the simmering water) Drain the leeks and arrange in the bottom of a buttered baking dish. Tear the prosciutto into shreds and cover the leeks with them.
Bake until the prosciutto is crisp. Yes, it does shrink but don't be tempted to use more, I think it would be wayyyy to salty.
Sprinkle over the leeks the cheese and the nuts. I had spicy pepitas so I used them, not the walnuts the recipe calls for. Now, back into the oven
until the cheese is all melty and bubbly.
It's wonderful alongside some grilled meat, but it's also great on its own for lunch.
I used only two leeks and pretty much "eyeballed" the rest. You'll know how much to use if you are using fewer leeks.
And that's that!