Leek and Fennel Gratin
Leek and Fennel Gratin
This is about as simple as it gets. If you can chop a few vegetables and then top them with cheese you can make this delicious dish.
2 leeks, dark green portions removed, washed thoroughly and then chopped into 1/2” pieces
1 fennel bulb, core removed, and chopped into 1/2” pieces
1/4 cup chicken broth
1/4 cup grated gruyere or similar melting cheese, swiss or emmentaler would work
1/4 cup grated parmigiano reggiano cheese or similar grana style cheese
1 sprig thyme
kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Place the leeks and fennel in a glass or ceramic baking dish. Toss the mixture to evenly disperse the vegetables. Pour in the chicken stock, sprinkle with a bit of salt and pepper. Top with the cheese, sprinkle the thyme leaves over the top of the mixture, cover, and place in the oven for 30 minutes. Remove the cover and bake an additional 15 minutes so the cheese will melt thoroughly and brown slightly.
Remove from the oven, allow to cool for about 5 minutes and serve.