Gratineed Leeks

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From the kitchen of One Perfect Bite...Leeks come close to over-taking our farm stands at this time of year. That abundance guarantees reasonable prices,and, I must admit, that I'm a gal who can't resist a bargain. That's how I ended up with 12 leeks in the refrigerator that were in a state that demanded they soon be used. I had scads of recipes that used a leek or two, but  none that used them in quantity. That set me on one of my famous search and destroy missions, looking for a recipe that would restore some kind of order to my refrigerator without relegating the leeks to the compost heap. I found it in a most unlikely of places, a unique blog called Naturally Knocked Up. Other than to tell you there is nothing prurient to be found there, I'll let you wander over to find how and why the blog got its name. You will, coincidentally, find a bevy of wonderful recipes that will delight the  palate as well as the  eye. This recipe comes from that blog  and it immediately appealed to me because my family loves beef of the standing rib variety to be served with stuffed onions. I had a roast planned for the weekend  and while my stuffed onions, found here, are delicious, they are a considerable amount of work to prepare.  I thought the leeks would make a perfect, near effortless substitute. What took me by surprise was how very good this simple substitution turned out to be.  I suspect they will be edging out my onions on our holiday table.  The leeks are best served hot from the oven, but they can be assembled hours before you plan to serve them. This is a wonderful side to serve with baked or grilled meat. I suspect you'll find the recipe as addictive as I have. Here's how the leeks  are made. 

Gratineed Leeks...from the kitchen of One Perfect Bite courtesy of Donielle at Naturally Knocked Up

Ingredients:
6 large leeks washed and cut in half
1/2 cup chicken stock
salt and pepper
1/2 cup Gruyere cheese (kinda pricey – a nice aged cheddar would work great too)
1/4 cup Parmesan
2 tablespoons butter

Directions:
1) Preheat oven to 350 degrees F.
2) Wash leeks thoroughly to remove all dirt. Slice in half vertically down the leek. Lay leeks cut side up in a baking dish and pour stock over them. Sprinkle with salt and pepper. Cover baking dish with foil.
3) Bake until leeks are tender, about 30 minutes. Sprinkle cheeses over top, dot with butter. Place under the broiler for 2 to 3 minutes, or until top is golden brown. until the top is golden brown, 2-3 min. Serve hot. Yield: 4 servings.









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