This is the side dish your Thanksgiving table needs and the flavors pair perfectly with the 2024 Laurel Glen Grüner Veltliner. You can make this dish the day ahead and then just pop it in the oven when the Turkey comes out for a bubbly golden delicious side dish.
INGREDIENTS:
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4 pounds leeks
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2 cups breadcrumbs*
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1 teaspoon salt
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1/2 teaspoon pepper
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1 stick of butter
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1 ¼ cup heavy cream
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Splash of Grüner Veltliner
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½ cup grated Parmesan cheese
TO MAKE:
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Trim each leak so you only have white and light green portion. Trim off root and then slice it lengthwise. Rinse each strip under running water to remove any dirt and grit. Cut each leek into 1-1.5-inch sections.
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Heat a heavy skillet over medium heat and melt 4 tablespoons of butter. Once melted add in the breadcrumbs, season with some salt and pepper. Sauté until golden, remove from pan and set aside. Wipe out skillet.
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In same skillet add the remaining butter and melt over medium low heat. Add all the leek slices in and stir to coat, season with the salt and pepper. Cover the skillet with a sheet of parchment paper. Stir occasionally until the leeks are soft, about 15-20 minutes. Don’t let them brown, lower heat if necessary and if they stick give a splash of the Grüner Veltliner.
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Transfer the leeks to a baking dish/gratin dish, pour the cream over the leeks. Top with the parmesan and then the breadcrumbs.
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At this point you can let cool and cover with plastic wrap and bake the day of your meal, just bring the dish to room temperature before baking.
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Bake in a 425-degree oven uncovered until the cream is bubbly and the top is golden, loosely cover with foil if top gets darker than golden. Approximately 15-20 minutes.
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Serve along with your favorite Thanksgiving meal dishes.
*Make breadcrumbs from fresh slices of bread, or many local bakeries make great dried stuffing cubes this time of year, just take those and pulse them in food processor to make crumbs.