Leek & Chorizo Gratin


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A Spanish take on a French recipe. I added a touch of chorizo to this simple dish to go with the Fino Sherry Roasted Pork. It was really tasty and didn’t last long in the serving bowl.



4 medium leeks (washed and cut into 5cm slices widthways)
2 tablespoons diced chorizo sausage
pinch of cayenne pepper
salt & pepper
1/2 cup thick cream
6 tablespoons grated Gruyere cheese

Preheat the oven to 160ºC. Place the slices of leek in a single layer into a gratin dish chop a couple of slices and sprinkle over. Gently fry the chorizo until slightly crisp, sprinkle over the leeks. Season with salt & pepper then pour over the cream. Sprinkle 2-3 tablespoons of water over then cover with the Gruyere cheese. Cover with foil, and bake in the oven for 35 minutes or until the leek feels soft. Remove the foil and bake for a further 5-10 minutes until the cheese browns. Remove from the oven, and cool slightly it’s generally one of those dishes that holds its heat and is not unlike molten lava.

Great as a side dish to roasted meat or on its own with lots of bread to mop up the delicious creamy sauce.

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