Leek And Goat Cheese Gratin


10 small leeks
6 oz (180 g) fresh goat cheese
2 large eggs
1/2 cup sour cream
4 tbsp grated Parmesan cheese
2 tbsp bread crumbs
Salt and ground black pepper to taste


  • Trim the leeks, slice each leek to within an inch of the root and wash the leeks thoroughly in cold water.
  • Place the leeks in saucepan, cover with hot water and cook until just tender (about 5 to 7 minutes).
  • Butter any shallow glass or ceramic gratin dish.
  • Drain the leeks and arrange in prepared gratin dish.
  • Beat the eggs with the fresh goat cheese, add 2 tbsp grated Parmesan cheese and sour cream, season with salt and pepper and pour over the prepared leeks.
  • Preheat the oven to 350 degree F or 180 degrees C.
  • In a small bowl mix 2 tbsp bread crumbs and remaining 2 tbsp grated Parmesan cheese. Sprinkle the mixture over the leeks in gratin dish and bake in the oven until the top is golden brown and crisp (for about 35 minutes).

Makes 4 to 6 servings.

Real Cooking

Did You Know?
Leek has a mild onion-like taste, although less bitter than scallion. The taste might be described as a mix of mild onion and cucumber. It has a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm.

A traditional Welsh cawl (a form of soup) is made with leek; the cawl is made using root vegetables such as swede, carrots and potatoes and different meats. Lamb is the most popular. Cawl has been enjoyed by the nation since the 14th century and has great significance to the ancient Welsh King Gruffydd ap Llywelyn.

The leek is one of the national emblems of Wales, and is worn—or the daffodil—on St. David’s Day. According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. This story may have been made up by the English poet Michael Drayton, but it is known that the leek has been a symbol of Wales for a long time;