Pancetta-Wrapped Leek Gratin recipe
All Recipes Side Dish Vegetables
Ingredients
- 3 large leeks, ends trimmed and sliced in half lengthwise 4 ounces pancetta, thinly sliced, or more as needed 2 teaspoons olive oil salt and ground black pepper to taste 1 pinch cayenne, or to taste ¼ cup chicken broth ¼ cup white wine ⅓ cup heavy whipping cream ¼ cup grated Parmesan cheese 1 teaspoon chopped fresh chives
Nutrition Info
- 214.6 caloriescarbohydrate: 11.6 gcholesterol: 33.9 mgfat: 16.1 gfiber: 1.4 gprotein: 4.9 gsaturatedFat: 6.7 gservingSize: -sodium: 267.1 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Pancetta-Wrapped Leek Gratin
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Wrap each leek half in pancetta.
Drizzle olive into a baking dish and use a pastry brush to spread oil over the bottom of the dish and partway up the sides. Season dish with salt, black pepper, and cayenne pepper. Place leeks close together cut-side down into the prepared baking dish. Pour chicken broth and wine over leeks. Cover baking dish tightly with aluminum foil and set it on a baking sheet.
Bake in the preheated oven until just tender, about 45 minutes. Uncover the baking dish, pour cream over the top, and spread Parmigiano-Reggiano over the top. Return to oven and bake until cheese is golden and sauce is bubbling, 15 to 20 minutes more. Cool for 10 minutes before transferring leeks to a deep plate, ladle wine-cream sauce over the top and garnish with chives.