Leek and Tomato Gratin

By Mark Bittman

Leek and Tomato Gratin
From left, Evan Sung for The New York Times; Victor J. Blue for The New York Times
Total Time
About an hour
Rating
5(186)
Comments
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Ingredients

Yield:4 servings
  • 2pounds leeks, preferably slender
  • 1pound plum tomatoes
  • ¼cup olive oil
  • Salt and pepper
  • Grated Parmesan, optional
  • Chopped parsley, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

282 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 5 grams protein; 833 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

  2. Step 2

    Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

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Ratings

5 out of 5
186 user ratings
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Comments

DNcgo

Added a few sprig of fresh thyme and 2 bay leaves to the mixture. When done, I topped with grated gruyere cheese and placed under broiler to lightly brown. Served with crusty bread to "maximize" the juices.

Jacqueline

Yes yes yes. This was so lovely, comforting, and refreshing. I was rushed a bit to get dinner on the table and cooked this at 450 for 30 minutes and it was delicious and a bit crispy - so you can speed it up if necessary. I look forward to trying it again soon as the recipe is written.

Prairiedogg

Cooked on Aug 11, 2020, cleaning out fridge, 2 large leeks quartered lengthwise 2 large tomatoes sliced 3 small zucchini, quartered lengthwise Didn't measure the olive oil - glug, glug salt, pepper baked 350, covered with foil oh, what about the 4 oz of mushrooms sautéed in oil, added to pan then raised to 400, uncovered about an hour total plenty good

ana bee

delicious recipe, no notes. after serving, the rich broth left at the bottom of the pan was promptly fought over with heels of crusty bread. skip the bloodbath and dole it out like soy sauce on sushi night.

Kelly

Added coarse breadcrumbs with parm, shredded basil and olive oil for the last 20 minutes. Lovely

Trish Drury

New to cooking leeks. What constitutes “large”? Does it matter how you arrange them in the pan - just long? Do you cut the leeks to serve?

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