Gratin z pora, śmietaną i serem Fontina

Leek gratin with cream and Fontina cheese is a classic French dish that is both comforting and elegant. This creamy‚ cheesy gratin is the perfect side dish for any meal‚ especially during the colder months. It is also a great vegetarian option and can be easily customized to your liking.

Ingredients⁚

• 1 pound leeks‚ white and light green parts only‚ thinly sliced
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 cup grated Fontina cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg (optional)

Instructions⁚

Preparing the Leeks⁚

1. Wash the leeks thoroughly under cold running water‚ making sure to remove any dirt or grit from the layers.
2. Cut off the dark green tops and discard them. Slice the white and light green parts of the leeks thinly‚ about 1/4 inch thick.
3. In a large saucepan‚ melt the butter over medium heat. Add the sliced leeks and cook‚ stirring occasionally‚ until softened‚ about 10-15 minutes. The leeks should be translucent and slightly wilted.

Assembling the Gratin⁚

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Grease a medium-sized gratin dish or casserole dish with butter.
3. Transfer the cooked leeks to the prepared dish.
4. Pour the heavy cream over the leeks‚ making sure to evenly distribute it.
5. Sprinkle the Fontina cheese and Parmesan cheese evenly over the leeks and cream.
6. Season generously with salt‚ freshly ground black pepper‚ and a pinch of nutmeg if desired.

Baking the Gratin⁚

1. Bake the gratin in the preheated oven for 25-30 minutes‚ or until the cheese is melted‚ bubbly‚ and golden brown.
2. Let the gratin rest for a few minutes before serving.

Serving Suggestions⁚

Leek gratin is a delicious side dish for any meal. It pairs well with roasted meats‚ poultry‚ fish‚ and pasta dishes. You can also serve it as a vegetarian main course with a side of salad or crusty bread.

Tips and Variations⁚

• For a richer flavor‚ use a combination of heavy cream and milk.
• Add a tablespoon of chopped fresh thyme or rosemary to the leeks while cooking for added flavor.
• If you don’t have Fontina cheese‚ you can substitute it with Gruyere‚ Emmental‚ or even cheddar cheese.
• For a vegan version‚ use a plant-based cream and cheese substitute.
• To make a leek and potato gratin‚ add thinly sliced potatoes to the leeks before baking.
• This recipe can be made ahead of time and reheated in the oven before serving.

Enjoy!

This creamy‚ cheesy leek gratin is sure to please everyone at your table. It is a simple yet elegant dish that is perfect for any occasion.