Herbed Leek GratinPrintable version of this recipe.
3 pounds leeks
1/2 cup whipping cream
1/2 cup chicken broth
2 tablespoons marjoram (fresh snipped)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups Italian bread crumbs
3 tablespoons Parmesan cheese (grated)
3 tablespoons butter (melted)
Preheat oven to 375 degrees F. Trim roots off leeks, leaving pieces 4 to 5 inches long with white and pale green parts. Cut leeks in half lengthwise. Rinse leeks thoroughly under cold running water; pat dry with paper towels. Arrange leeks, cut sides down, in a greased 2-quart au gratin dish or rectangular baking dish, overlapping leeks as necessary to fit. (Leeks should all be facing the same direction).
In a small bowl, combine whipping cream and chicken broth; pour over leeks. Sprinkle with half of the snipped or dried marjoram, salt, and pepper. Cover tightly with foil and bake for 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, Parmesan cheese, and remaining snipped or dried marjoram. Drizzle with melted butter; toss to coat. Sprinkle leeks with bread crumb mixture. Bake, uncovered, for 15 to 20 minutes more or until leeks are tender and crumbs are golden brown. If desired, garnish with fresh marjoram sprigs.