Recipes › Leek › Leek and White Bean Gratin
Leek and White Bean Gratin
A hearty, comforting gratin where creamy white beans and slow-cooked leeks are baked together under a breadcrumb-and-Parmesan crust until bubbling and golden. This is a satisfying vegetarian main course that feels substantial and warming without being heavy. Make it on a Sunday and eat well all week — it improves as it sits.
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Ingredients
- 4 large leeks, white and light green parts, thinly sliced and washed
- 30 oz cannellini beans, drained and rinsed (2 cans)
- ¾ cup heavy cream
- 3 cloves garlic, minced
- ¾ cup Parmesan cheese, grated, divided
- ½ cup panko breadcrumbs
- 1 tbsp fresh thyme, leaves
- 3 tbsp unsalted butter, divided
- 1½ tsp salt
Contains: milk, cereals gluten.
Method
- Preheat oven to 375°F. Melt 2 tbsp butter in a large oven-safe skillet over medium heat. Cook leeks with 1 tsp salt for 12-15 minutes until very soft. Add garlic and thyme, cook 1 more minute.About 18 min
- Stir in beans and cream. Bring to a gentle simmer for 3 minutes. Stir in 1/2 cup Parmesan.About 5 min
- Mix panko with remaining Parmesan and remaining salt. Scatter over the top. Dot with remaining 1 tbsp butter.About 5 min
- Transfer skillet to oven and bake for 25-30 minutes until bubbling and golden on top.About 30 min
Tips
- If you don't have an oven-safe skillet, transfer to a baking dish before adding the crumb topping.
- Smash a few beans as you stir to naturally thicken the gratin.
- A glass of white wine alongside this gratin is very advisable.
Ring the changes
- Add crispy bacon or lardons for a non-vegetarian version.
- Use rosemary instead of thyme for a different herbal note.
Keeping it
Refrigerate for up to 4 days. Reheat covered at 350°F for 15 minutes, then uncover for 5 to re-crisp the top.
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More from the same crop
A classic French bistro preparation that transforms whole leeks into a tender, luxurious side dish by braising them in broth until silky-soft, then dressing them with a sharp mustard vinaigrette while still warm. The leeks soak up the vinaigrette as they cool. Serve warm or at room temperature as a starter or alongside grilled fish or chicken.
35 min · easy · Leek
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