Herbed Leek Gratin


  • 3 pounds slender leeks, trimmed
  • ½ cup whipping cream
  • ½ cup chicken broth
  • 3 Tablespoons snipped fresh marjoram, or 2 teaspoons dried marjoram, crushed
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1½ cups fresh French or Italian bread crumbs
  • 3 Tablespoons grated Parmesan cheese
  • 3 Tablespoons butter, melted
  • Fresh marjoram sprigs (optional)


  1. Preheat oven to 425F.  Generously butter a 2 quart au gratin dish, or rectangular baking dish.  Trim roots of leeks leaving pieces 4 to 5 inches long with white and pale green parts.  Cut the leeks in half lengthwise and clean thoroughly under running cold water; pat dry.  Arrange leeks just side down in the baking dis, overlapping as necessary to fit.
  2. Combine the cream and broth; pour over the leeks  Sprinkle with half of the snipped marjoram, salt and pepper.  Cover the dish with foil; bake 15 minutes.
  3. Meanwhile, in a small bowl combine the bread crumbs, cheese, melted butter, and remaining snipped marjoram.  Uncover leeks and sprinkle with bread-crumb mixture.  Bake uncovered for 10 to 15 minutes more or until leeks are tender and crumbs are golden brown.  Top with several marjoram sprigs, if desired.


Makes six servings. Nutrition facts per serving:

  1. Calories… 237
  2. Fat… 15g (Saturated 9g)
  3. Cholesterol… 46 mg
  4. Sodium… 476mg
  5. Carbohydrades… 23g
  6. Fiber… 2g
  7. Protein… 4g


  • Always a favorite with my brother-in-law, Jack at Thanksgiving.
  • Fresh sourdough bread makes a good choice for the breadcrumbs also.
Source: Better Homes and Gardens, December 2000

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