Gruyere Roasted Leeks Recipe
Leeks are the underrated member of the onion family. Roasting them makes them sweet and silky, and the Gruyere melts into all the layers. The most important step is cleaning them properly; nothing ruins this dish faster than grit between the layers.
Ingredients
- 2 pounds leeks (about 4-5 medium)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3-4 sprigs fresh thyme
- 2 tablespoons dry white wine (like Sauvignon Blanc)
- 1 cup freshly grated Gruyère cheese
- 4 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh chives, finely chopped for garnish
Clean the Leeks Properly
First, trim the dark green, woody tops and the root ends from the leeks, leaving the white and light green parts. Slice them in half lengthwise.
Place the leek halves in a bowl of cold water and swish them around to dislodge any dirt. It’s best to separate the layers slightly with your fingers under running water to ensure all the grit is washed away. Pat them completely dry with paper towels.
Roast the Leeks
Preheat your oven to 400F.
In a large bowl, toss the dry leek halves with the melted butter, olive oil, salt, and pepper until they are evenly coated.
Arrange the leeks in a single layer, cut-side down, in a 9×13 inch baking dish. Tuck the thyme sprigs in and around the leeks.
Roast for 20-25 minutes, until the leeks are tender and the cut sides are starting to caramelize.
Add the Cheese and Finish
Remove the baking dish from the oven. Discard the thyme sprigs. Flip the leeks so they are cut-side up. Pour the white wine into the bottom of the dish.
In a small bowl, toss the Gruyère and Parmesan cheeses together. Sprinkle the cheese mixture evenly over the leeks.
Return the dish to the oven and bake for another 7-10 minutes, or until the cheese is melted, bubbly, and golden brown in spots.
Serve Immediately
Garnish with fresh chives and serve hot, while the cheese is still gooey.
Gruyere Roasted Leeks
Ingredients
- 2 pounds leeks about 4-5 medium
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3-4 sprigs fresh thyme
- 2 tablespoons dry white wine like Sauvignon Blanc
- 1 cup freshly grated Gruyère cheese
- 4 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh chives finely chopped for garnish
Method
- Trim leeks to white and light green parts, halve lengthwise.
- Clean leeks thoroughly in cold water, separating layers to remove grit. Pat dry.
- Preheat oven to 400F.
- Toss dried leeks with melted butter, olive oil, salt, and pepper.
- Arrange leeks cut-side down in 9×13 baking dish with thyme sprigs.
- Roast 20-25 minutes until tender and caramelized.
- Remove thyme, flip leeks cut-side up, add wine to dish.
- Top with combined Gruyère and Parmesan cheeses.
- Bake 7-10 minutes until cheese is golden and bubbly.
- Garnish with chives and serve immediately.
