Leek & Parmesan Gratin
If your leeks have been sitting there waiting for their moment… this is it.
This parmesan leek gratin is creamy, cheesy, golden on top, and ridiculously good for something made with just a handful of ingredients. Slice it up and serve it alongside roast meat, crispy potatoes, or whatever else needs a bit of help stealing the show.
Ingredients
- 3–4 leeks
- 4-5 eggs
- 2 cup cream
- Grated parmesan (a generous handful)
- Salt and pepper
- A few thyme leaves (optional)
- Baking paper
Method
1. Prep your tin
Preheat your oven to 180°C.
Line a square or rectangular baking dish with baking paper, leaving a bit hanging over the edges, this will make lifting it out way easier later (future you says thanks).
2. Prep the leeks
Wash the leeks well (they love hiding dirt, cheeky things).
Trim and cut them into lengths that will fit nicely into your baking dish.
3. Make the egg mixture
In a bowl, whisk together the eggs, cream, salt, pepper, and thyme if using.
4. Coat the leeks
Dip each leek piece into the egg mixture, then roll it in grated parmesan.
Place them into the lined baking dish, arranging them snugly side by side, lengthways, like little cheesy logs of greatness.
5. Assemble & bake
Once all the leeks are in, pour over the remaining egg mixture.
Top with a bit more parmesan (because restraint is overrated).
Bake for 35–45 minutes, or until golden on top and set in the middle.
6. Flip, slice & serve
Let it cool slightly, then lift it out using the baking paper and carefully flip it onto a board or plate.
Peel off the baking paper, slice it like a cake, and serve.
Perfect with roast meat, crispy potatoes, or honestly just on its own while standing in the kitchen.