Gruyere Roasted Leeks
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
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 9x13 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.
Notes
Serve while hot for best cheese texture.