Imagine a dish so decadent, so creamy, and so elegantly French that it transforms an ordinary side dish into a gourmet experience. These Mini Leek Gratins with Mustard and Cream are not just a recipe—they're a culinary journey that will transport your taste buds straight to the charming countryside of France. With a perfect balance of tender leeks, rich cream, tangy Dijon mustard, and luxurious Gruyère cheese, this recipe promises to impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 leeks, trimmed and sliced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 cup grated Gruyère cheese
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet with four individual gratin dishes or ramekins.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any dirt trapped between the layers. Pat dry with paper towels.
- Slice the leeks into thin half-moon shapes, approximately 1/4 inch thick, discarding the tough dark green tops.
- In a large skillet, sauté the leek slices in a bit of butter over medium heat until they become soft and slightly translucent, about 5-7 minutes. Season with salt to taste.
- In a mixing bowl, whisk together the heavy cream and Dijon mustard until well combined, creating a smooth, creamy sauce.
- Divide the sautéed leeks evenly among the gratin dishes, spreading them in a single layer.
- Pour the mustard-cream mixture over the leeks, ensuring they are evenly coated.
- Sprinkle the grated Gruyère cheese generously over the top of each gratin.
- Place the gratin dishes on the baking sheet and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the cheese is melted, golden brown, and bubbling around the edges.
- Remove from the oven and let rest for 5 minutes before serving to allow the gratins to set.
- Serve hot as a side dish or light appetizer, garnished with fresh chopped parsley if desired.
Tips
- Choose fresh, firm leeks with bright green tops for the best flavor and texture.
- Take extra time cleaning leeks thoroughly—they often hide dirt between their layers.
- Use a sharp knife to slice leeks into uniform, thin half-moons for even cooking.
- Don't rush the sautéing process; allow leeks to become soft and slightly translucent.
- For a golden, crispy top, place gratins under the broiler for 1-2 minutes after baking.
- Let gratins rest for 5 minutes after baking to allow the sauce to set and flavors to meld.
- For a gourmet touch, garnish with fresh chopped parsley or chives before serving.
- Choose high-quality Gruyère cheese for the most authentic and rich flavor profile.
Nutrition Facts
Calories: 278kcal
Carbohydrates: 7g
Protein: 6g
Fat: 27g
Saturated Fat: 17g
Cholesterol: 85mg
