Leek and Fontina Gratin

1. 1

   Preheat oven to 425 degrees.

2. 2

   Cut root ends off leeks, then use scissors to cut the dark outer leaves.

3. 3

   Cut the white and light green parts into 1/2-inch pieces.

4. 4

   Soak leeks in a large bowl or sinkful of water to remove grit, making sure to change water at least two times.

5. 5

   In a large skillet, heat oil over medium heat, then add leeks and garlic, then season with salt and pepper.

6. 6

   Saute leeks for about 6-7 minutes or until tender.

7. 7

   Transfer leeks to a bowl, then mix in cream, fontina, and nutmeg.

8. 8

   Pour mixture into a buttered 13- by 9-inch pan.

9. 9

   Mix breadcrumbs with parmesan cheese and sprinkle on top of leeks.

10. 10

    Bake for 10-15 minutes or until golden brown on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.