My Delicious Introduction To Leeks Au Gratin ~ Gluten-free Style

Fresh out of the oven, my Leeks Au Gratin is both pretty and delicious

Never knock it ’til you try it!  I never knew I would be a Leeks Au Gratin promoter, yet here I am, indulging in it’s wonderfulness and sharing it with my neighbors.  It’s sure easy to make, bake, and eat… and this recipe makes a LOT.  You’ll be a proud Leeks Au Gratin baker in no time, and taking it to your next meet-up with your friends.

I’m always impressed with the aromas wafting through our apartment complex.  They’re scents I’m not completely familiar with, and although I’m somewhat of a picky eater, I’m always intrigued by what must be baking in Susan’s kitchen.  And if I get to try it!

She inspired me to investigate leeks.  After combining a few online recipes together, adding and subtracting a few ingredients, my final Gluten-free Leeks Au Gratin recipe is truly one to share.  Et voila…

The leeks need to boil on the stove about 5 minutes before draining.

Leeks Au Gratin Ingredients:

• 4 cups chopped leeks
• 4 tablespoons butter, divided into small sections
• 4 eggs
• 2 cups whipping cream
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground peppercorns
• 4 ounces Gruyere or Cheddar cheese, grated
• 3 slices Udi’s gluten-free bread, torn into small pieces

Heat your oven to 325*F.  Grease a 9″ x 12″ shallow casserole dish.

Cut the leeks into 1/2 – 1 inch pieces.  Melt 2 tablespoons of butter in a medium saucepan, add the leeks and 1 cup water until leeks are tender.  Drain excess liquid.  Check them frequently so they don’t brown or stick to the pan.

Leeks are boiled, drained, and spread into a baking dish.

When tender, arrange leeks in a shallow casserole dish and set aside.

Keep layering the casserole with ingredients, step by step… cheese shown here.

In a small bowl, beat together the eggs, cream, nutmeg, salt, pepper, and pour this mixture over the leeks.  Sprinkle the cheese on top.

Udi’s multi-grain gluten-free bread slices torn into small pieces.

In a small pan, melt the remaining 2 tablespoons of butter, remove from stove top.  Toss the finely torn bread crumbs into the butter until crumbly, and pour evenly over the casserole.

Leeks Au Grain mixture ready to put into the oven… smells so good while baking!

Bake in the center of the oven approx. 35 minutes or until golden brown.

Makes approx. 4 large main course servings, or 6 smaller side dish servings.

So good!  By the way, Susan loved them, too!  ;o)

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Leeks Au Gratin

Fresh out of the oven, my Leeks Au Gratin is both satisfying and delicious Never knock it 'til you try it! I never knew I would be a Leeks Au Gratin promoter, yet here I am, indulging in it's wonderfulness and sharing it with my neighbors. It's sure easy to make, bake, and eat… and this recipe makes a LOT. You'll be a proud Leeks Au Gratin baker in no time, and taking it to your next meet-up with friends. I'm always impressed with the aromas wafting through our apartment complex. They're scents I'm not completely familiar with, and although I'm somewhat of a picky eater, I'm always intrigued by what must be baking in Susan's kitchen. And if I get to try it! She inspired me to investigate leeks. After combining a few online recipes together, adding and subtracting a few ingredients, my final Leeks Au Gratin recipe is truly one to share. Et voila...

Course Main Course, Side Dish

Cuisine American

Keyword Gluten Free Leeks Au Gratin

Servings 4 people

Ingredients

• 4 cups leeks chopped
• 4 tablespoons butter divided into small sections
• 4 eggs
• 2 cups whipping cream
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon salt
• 1/4 teaspoon peppercorns ground
• 4 ounces Gruyere or Cheddar cheese grated
• 3 slices Udi's gluten-free bread torn into small pieces

Instructions

1. The leeks need to boil on the stove about 5 minutes before draining
   
2. Heat your oven to 325*F. Grease a 9" x 12" shallow casserole dish.
3. Cut the leeks into 1/2 - 1 inch pieces. Melt 2 tablespoons of butter in a medium saucepan, add the leeks and 1 cup water until leeks are tender. Drain excess liquid. Check them frequently so they don't brown or stick to the pan.
4. Leeks are boiled, drained, and spread into a baking dish
   
5. When tender, arrange leeks in a shallow casserole dish and set aside.
6. Keep layering the casserole with ingredients, step by step… cheese shown here
   
7. In a small bowl, beat together the eggs, cream, nutmeg, salt, pepper, and pour this mixture over the leeks. Sprinkle the cheese on top.
8. Udi's multi-grain gluten-free bread slices torn into small pieces
   
9. Leeks Au Gratin mixture ready to put into the oven…. smells so good while baking!
   
10. Bake in the center of the oven approx. 35 minutes or until golden brown.
11. Makes approx. 4 large main course servings, or 6 smaller side dish servings.
12. In a small pan, melt the remaining 2 tablespoons of butter, remove from stovetop. Toss the finely torn bread crumbs into the butter until crumbly, and pour evenly over the casserole.

Recipe Notes

So good!  By the way, Susan loved them, too!  ;o)