Leek Gratin

Ingredients

• 4 large leeks (about 1 ¾ pounds), trimmed (leaving some green), split, and washed
• 3 slices firm white bread (about 4 ounces)
• 3 large garlic cloves
• 1 4-ounce piece Gruyère or Emmenthaler cheese
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons olive oil
• 2 tablespoons unsalted butter

Method

1. Bring 1 cup water to a boil in a large skillet. Place the leeks in one layer in the skillet and bring the water to a boil again over high heat, then cover, reduce the heat to medium-high, and cook for about 20 minutes, until the leeks are tender and most of the moisture has evaporated. If there is any water remaining in the skillet, boil the leeks, uncovered, for a minute or so longer to eliminate it. Remove the leeks from the skillet and place them on a cutting board.
2. Preheat the oven to 475 degrees or preheat the broiler. Butter a 4- to 5-cup gratin dish.
3. When they are cool enough to handle, cut the leeks into 3-inch lengths. Arrange the pieces, alternating white and green pieces, in one layer in the gratin dish.
4. Process the bread, garlic, cheese, salt, and pepper in a food processor until the mixture is finely chopped. Transfer to a bowl, add the oil, and mix gently with your hands to lightly coat the bread mixture with the oil. (Don’t overmix, or it will become pasty.)
5. Spread the mixture on top of the leeks. Cut the butter into small pieces and dot the top of the gratin with the butter.
6. Place the gratin in the oven, or place it under the broiler, 9 to 10 inches from the heat, and cook for 7 to 8 minutes, until heated through and nicely browned on top. Serve.