Put the oven rack in the middle position and pre-heat to 450 degrees. Cut each leek into an 8 inch length measuring from the root end. Halve them length wise then cut them cross wise into 1 and 1/2 inch pieces (approx 8 cups). wash leek pieces in a large bowl of cold water, drain and repeat (drain leeks well).
Cook bread crumbs with 1/4 tsp of salt and 1/8 tsp of pepper in 3 tbs of butter in a 10 inch heavy skillet over moderate heat stirring until crisp and golden pale (approx 3 to 4 minutes). remove from heat.
Cut out a round of parchment to fit just inside a 12 inch heavy skillet.
Cook leeks with remaining 1/2 tsp of salt and 1/4 tsp of pepper in remaining 3 tbs of butter in a 12 inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally until tender (approx 12 minutes).
Discard parchment and transfer leeks with a slotted spoon to a 10 x 8 inch gratin dish. pour cream slowly over leeks then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown (about 15 min).
Leeks can be cooked and assembled in dish with cream but not sprinkled with crumbs and baked one day ahead.
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (40%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 87.2mg||27 %|
|Sodium 1149mg||40 %|
|Potassium 897.1mg||24 %|
|Total Carbohydrate 99g||29 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 88.5g|
|Protein 15.4g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 731
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