As the Bay Area’s temperatures drop, it’s time to turn to comfort fare. And one of my favorites is this gratin. A classic gratin is topped with lightly browned breadcrumbs or melted cheese. In this recipe, bread cubes play the roll of breadcrumbs, and the cheese is Gruyere. It’s perfect for brunch, lunch or dinner as a main course or side dish.
Leeks grow in sand, so it’s important to clean them properly. There are couple of ways to do that. Cut off the leek’s tough green tops and the root tentacles, leaving the root intact. Cut the leeks in half lengthwise, through the root and up the center. Lay each half flat and slice in the center along the length of the leek, but this time not all the way through the root. It should look like a hula skirt!
Fan the leek halves under running water so any sand can wash away as you riffle the layers. Drain well. Slice the leeks crosswise into ½-inch pieces, discarding the root. (A second way to clean them is to chop the leeks first, then wash them in a big bowl of water, like you would wash lettuce greens.)
Using a good egg-rich bread like brioche, challah or pain de mie is important. You can leave the cut bread out overnight to become stale, or just toast them. Either way, the dryness allows the bread cubes to soak up the custard.
As the temperatures cool, stay comfy and cozy with this mouth-watering meal.
Leek Gratin with Brioche and Melted Gruyere
Serves 8
Ingredients:
Non-stick spray
4 cups brioche (¾ pound), cut into 1-inch cubes, crusts removed
3 cups leeks (about 5 leeks), thoroughly cleaned
1 teaspoon kosher salt
4 tablespoons unsalted butter
¼ teaspoon ground black pepper
Custard:
4 large eggs
1½ cups whole milk
1½ cups heavy cream
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
1½ cups grated Gruyere or Swiss cheese, divided
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
Directions:
- Heat the oven to 400 degrees. Grease a 13 by 9-inch baking dish or spray 8 ramekins with non-stick spray.
- Place the bread cubes on a baking sheet and toast in the oven for 10 to 15 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
- Slice the white and light green parts of the leeks into ½-thick half moons. Set a medium sauté pan over medium-high heat. Add leeks. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter and season with pepper to taste. Cover the pan and cook, stirring every few minutes, until the leeks are very soft, 15 minutes. Add the leeks to the bread and toss well.
- Make custard: Lightly whisk the eggs in another large bowl. Add the milk, cream, salt, pepper and nutmeg. Stir in half the cheese and pour over leek and bread mixture. Stir well and add the chopped herbs. Pour into the prepared ramekins or baking dish and top with the rest of the cheese.
- Bake for 25 minutes (slightly longer if using a baking pan), or until the pudding feels set and the top is brown and bubbling.
Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.
