I'm all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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

Nutrition Facts

215 calories; protein 4.9g 10% DV; carbohydrates 11.6g 4% DV; fat 16.1g 25% DV; cholesterol 33.9mg 11% DV; sodium 267.1mg 11% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2014
Easy. Delicious. Decadent. First I should mention that I hate to cook. The general consensus is that I'm also a terrible cook so I almost never do it. My friends actually encourage me to bring the paper products and the potato chips to pot luck meals. (It is an unspoken and widely felt "Please don't bring anything that you cooked.") I tell you all of this so you'll know that I mean it when I say that this dish is easy and delicious. It is worth the scant amount of effort required and it is fool-proof. (The hardest part is paying for the leeks at my local grocer Whole Paycheck.) This recipe is so good and so easy that I'm tempted to take it to the next pot-luck so I can bask in the compliments that I am sure to receive. We ate this with Spicy Garlic Lime Chicken recipe from this site plus added chicken broth to the basting juice per the advice of a helpful reviewer and Barley cooked in Chicken Broth. The citrus in the chicken worked well with this rich leek dish. Watch the video: it will help! Chef John's videos are fun to watch and he has lots of great advice. Read More
(3)

Most helpful critical review

Rating: 2 stars
08/24/2014
This recipe did not work well for me. The leeks turned out stringy and difficult to eat. I will purée the leftovers to use as a soup base. I probably won't try thi recipe again. Read More
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/11/2014
Easy. Delicious. Decadent. First I should mention that I hate to cook. The general consensus is that I'm also a terrible cook so I almost never do it. My friends actually encourage me to bring the paper products and the potato chips to pot luck meals. (It is an unspoken and widely felt "Please don't bring anything that you cooked.") I tell you all of this so you'll know that I mean it when I say that this dish is easy and delicious. It is worth the scant amount of effort required and it is fool-proof. (The hardest part is paying for the leeks at my local grocer Whole Paycheck.) This recipe is so good and so easy that I'm tempted to take it to the next pot-luck so I can bask in the compliments that I am sure to receive. We ate this with Spicy Garlic Lime Chicken recipe from this site plus added chicken broth to the basting juice per the advice of a helpful reviewer and Barley cooked in Chicken Broth. The citrus in the chicken worked well with this rich leek dish. Watch the video: it will help! Chef John's videos are fun to watch and he has lots of great advice. Read More
(3)
Rating: 5 stars
03/22/2014
I made these twice and both times they turn out awesome. And yes a nice piece or two of bread a glass of the wine you cooked with and everyone was in heaven. The secret is the quality of the ingredients. If you don't drink the white wine then don't cook with it. Use more stock instead of cheap bitter tasting wine. As for the left overs I used them on a own made pizza little olive oil some garlic the leeks spread around in byte size nuggets bit of cheese oh so delicious. Read More
(2)
Rating: 5 stars
09/01/2014
Simply delicious..... first time eating leeks and my whole family love it!!! Read More
(1)
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Rating: 5 stars
06/14/2015
I needed to use up some leeks I purchased for another recipe I did not use. Boy am I glad that happened because this was great! Thanks Chef John! Read More
(1)
Rating: 5 stars
03/10/2014
Chef John as a complete freak of leeks this is a WONDERFUL recipe! The way it's made and the way it turns out is spectacular. It is the kind of dish you sit back after each bite and savor the richness (not heavy) and the complex tastes. The Pancetta is so incredibly awesome. Wow! A few of these and a glass of wine and some smooth jazz and you have yourself a high-end restaurant night at home. Bravo Chef! Read More
(1)
Rating: 2 stars
08/24/2014
This recipe did not work well for me. The leeks turned out stringy and difficult to eat. I will purée the leftovers to use as a soup base. I probably won't try thi recipe again. Read More
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Rating: 5 stars
06/14/2014
So very good! Made this as a side for an early Father's Day lunch. It was a huge hit. None of them had ever eaten a leek before but after the first bite went back for more. I made as directed with just a few changes. Used prosciutto (store didn't have any pancetta) used the parmesan in the green can (don't particularly care for parmigiano-reggiano) and 1 cup of broth instead of 1/4 cup by mistake. Even with the subs and extra liquid it turned out great. It's a keeper. Thanks Chef John!!! Read More
Rating: 4 stars
02/18/2015
great for company Read More
Rating: 5 stars
12/16/2014
So good so simple so completely delicious!!! Read More