Bacon with creamy leeks au gratin
- 1½ lbs 650 g leekleeks
- 2 oz. 55 g butter
- salt and pepper
- 1 cup 240 ml
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- 1 pinch 1 pinch ground nutmeg (optional)
- 2 tbsp 2 tbsp chopped fresh chives (optional)
- 11 oz. 300 g bacon
- Preheat oven to 400°F (200°C). Set aside a 13" x 9" (33 x 22 cm) baking dish.
- Prepare the leeks by cutting off the root, and any of the tough, green leaves. Slice the remaining leek into 4" (10 cm), long strips. Place in a bowl of cold water to rinse away any grit, and then strain, and dry.
- Melt the butter in a large frying pan, over medium heat. Add the leeks, and fry for about 10 minutes, or until golden brown.
- Place the leeks in the baking dish, season with salt and pepper, and set aside.
- Add the heavy cream to a saucepan, and while stirring, bring to a boil over medium-high heat. Reduce the temperature to medium-low, and add the cheese, nutmeg, and chives. Stir until melted and combined, and then season with salt and pepper to taste.
- Pour the mixture on top of the leeks and bake on the middle rack, uncovered, for about 20 minutes or until golden brown on top. Meanwhile, place the bacon into a frying pan, and fry over medium heat for 10 minutes, or until crispy.
- Serve the leeks au gratin, with bacon on the side.
Want to play around? This recipe is extremely versatile. Try swapping out the leeks for green beans, Brussels sprouts or broccoli. If you don’t eat pork, smoked salmon, fried eggs, beef or lamb cold cuts all make great substitutions. Different cheeses can also add a whole new level of variety! Sharp cheddar, smoked gruyere, and tangy gorgonzola all work wonderfully in this cream sauce.