Pancetta-Wrapped Leek Gratin

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 215 Calories

Ingredients

• ⅓ cup heavy whipping cream
• 2 teaspoons olive oil
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• ¼ cup white wine
• ¼ cup chicken broth
• 1 teaspoon chopped fresh chives
• 3 large leeks, ends trimmed and sliced in half lengthwise
• 4 ounces pancetta, thinly sliced, or more as needed
• 1 pinch cayenne, or to taste

Recipe Instructions

Step 1

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

Step 2

Wrap each leek half in pancetta.

Step 3

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.

Step 4

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.