SIMPLE SPRING SIDES

Creamy Leek Gratin with parmesan

Who needs the usual potato gratin when you can have rich and creamy leeks instead? This dish is indulgent, and oh-so comforting.

Makes 4 servings Total time: 30 minutes + baking

RUN:

2 lb. leeks (4–5 medium), trimmed and halved lengthwise, white and light green parts only

WARM:

1 cup low-sodium chicken or vegetable broth + more as needed
1 cup half-and-half or whole milk + more as needed

MELT:

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Pinch of freshly grated nutmeg
Small pinch of cayenne pepper

WHISK IN:

8 oz. Gruyère, grated (about 2 cups)
2 oz. Parmesan, grated (about 1/2 cup)

Preheat oven to 400°. Lightly coat a 9×13-inch baking dish with nonstick spray.

Bring a large pot of salted water to a boil.

leeks under cool water to remove any grit between the layers.