Gruyere Roasted Leeks
Leeks don't get enough love. When you roast them, they turn sweet and silky, and the Gruyere melts down between all the layers. This side dish is fancy enough for company but easy enough for Tuesday night. Just clean them properly - gritty leeks ruin everything.
Ingredients
- 6 leeks
- 6 tablespoons olive oil
- 3/4 teaspoon kosher salt plus more to taste
- 3/4 teaspoon white pepper plus more to taste
- 1 1/4 cups shredded Gruyere
Instructions
- Trim leek roots and dark green tops, leaving 6-inch lengths of white/light green parts.
- Rinse leeks thoroughly, fanning layers to remove dirt, then pat dry.
- Place leeks in 9x13 baking dish, coat with olive oil, salt and white pepper.
- Arrange leeks cut-side down in single layer.
- Roast at 400°F for 20 minutes until bottoms start to caramelize.
- Flip leeks cut-side up, distribute Gruyere on top and between layers.
- Return to oven for 7-10 minutes until cheese is golden and bubbly.
- Serve immediately while cheese is melted.
Notes
Thorough cleaning is essential - gritty leeks will ruin the dish.