Potatoes get all the fame and glory when it comes to gratins, but I think leeks are the ultimate star ingredient for this classic dish.
4large leeks(2 lbs)
salt and pepper
1cupheavy whipping cream
1clovegarlicpressed or minced
3/4cupshredded Gruyere cheese
1/4cupfreshly grated Parmigiano Regianno cheese
Preheat the oven to 350°F. Set out either an 8×12 baking dish or six individual gratin dishes.
Trim the dark green leaves and the roots off the leeks. Slice the leeks in half lengthwise, then rinse very well under running water, making sure you wash off any dirt or sand. Trim the leeks appropriately to fit the baking dish(es), then place the leeks in the dish cut-side up. Sprinkle generously with salt and pepper, then pour the cream over the leeks. Cover the dish tightly with foil, then bake for 50 minutes, until the leeks are mostly tender.
In a small bowl, mix to combine the butter, parsley, thyme and garlic. Spread the butter all over the leeks, then sprinkle on the Gruyere and Parmesan cheese. Finally, sprinkle with the breadcrumbs. Bake, uncovered, for 15 to 20 minutes, until the cheese and cream are bubbling. Serve hot and enjoy!