pancetta-wrapped leek gratin

Ingredients

• Servings: 6
• 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
• 1/3 cup heavy whipping cream
• 1/4 cup grated parmesan cheese
• 1 teaspoon chopped fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• 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 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 -cream sauce over the top and garnish with chives.