Pancetta-Wrapped Leek Gratin

Name: Pancetta-Wrapped Leek Gratin
Prep time: 15 min
Cook time: 60 min
Yield: 6
Ingredients: 3 large leeks, ends trimmed and sliced in half lengthwise; 4 ounces pancetta, thinly sliced, or more as needed; 2 teaspoons olive oil; salt and ground black pepper to taste; 1 pinch cayenne, or to taste; 1/4 cup chicken broth; 1/4 cup white wine; 1/3 cup heavy whipping cream; 1/4 cup grated Parmesan cheese; 1 teaspoon chopped fresh chives

⏱️ Ready in 1h 15m 🥄 Prep 15 min 🔥 Cook 1h 👥 6 servings 👁️ 1 views

I'm all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

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🔗 Recipe adapted from AllRecipes

#Wrap #Lunch

📊 At a Glance

Prep 15 min

Cook 1h

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 215

% Daily Value*

Total Fat 16.1g 21%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 267mg 12%

Total Carbohydrate 11.6g 4%

Dietary Fiber 1.4g 5%

Total Sugars 3.1g

Protein 4.9g 10%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 400 degrees F (200 degrees C).

Wrap each leek half in pancetta.

Drizzle olive into a baking dish and use a pastry brush to spread oil over the bottom of the dish and partway up the sides.

Season dish with salt, black pepper, and cayenne pepper.

Place leeks close together cut-side down into the prepared baking dish.

Pour chicken broth and wine over leeks.

Cover baking dish tightly with aluminum foil and set it on a baking sheet.

Bake in the preheated oven until just tender, about 45 minutes.

Uncover the baking dish, pour cream over the top, and spread Parmigiano-Reggiano over the top.

Return to oven and bake until cheese is golden and sauce is bubbling, 15 to 20 minutes more.

Cool for 10 minutes before transferring leeks to a deep plate; ladle wine-cream sauce over the top and garnish with chives.