Leeks au gratin with tomato sauce and cheese
Leeks au gratin with tomato sauce and cheese is a comforting, French-inspired dish that combines tender leeks with a rich tomato base and a golden, melted cheese topping.Here’s the general idea of how it comes together:Leeks: They’re cleaned, trimmed, and usually blanched or gently cooked until soft and sweet.Tomato sauce: A simple, savory sauce made from tomatoes, garlic, onions, herbs, and sometimes a splash of wine or stock — it balances the mildness of the leeks.Gratin: The term au gratin means it’s finished in the oven with a topping that’s browned and bubbly. In this case, a layer of cheese (like Gruyère, Parmesan, or mozzarella) is sprinkled over the top before baking until golden. Sometimes breadcrumbs are added for crunch.The result is a dish that’s both rich and fresh — the leeks stay soft and delicate, the tomato sauce adds tang and depth, and the cheese gives that irresistible melted finish.
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Ingredients
For the leeks
- 6 medium leeks white and light green parts only
- 1 tbsp olive oil or butter
- Salt and pepper to taste
For the tomato sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 14 oz crushed tomatoes canned, or chopped tomatoes
- 1 tsp dried basil (or a mix of Italian herbs)
- ½ tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
For the gratin topping
- 1 cup (100 g) grated Gruyère mozzarella, or cheddar cheese (or a mix)
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup breadcrumbs for extra crunch (25 g)
Instructions
Prepare the leeks
- Trim off the roots and tough dark green tops. Slice the leeks lengthwise and rinse well under running water to remove any grit.
- Cut each leek into 2–3 pieces (about 4–5 inches long).
- Bring a pot of salted water to a boil, add leeks, and simmer for about 5–6 minutes until tender. Drain well and pat dry.
Make the tomato sauce
- In a pan, heat 1 tbsp olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add tomatoes, herbs, sugar (if using), salt, and pepper. Simmer gently for 10–15 minutes until thickened.
Assemble the gratin
- Preheat the oven to 400°F (200°C).
- Spread a little tomato sauce on the bottom of a lightly oiled baking dish.
- Arrange the cooked leeks in a single layer on top.
- Pour the remaining sauce evenly over them.
- Sprinkle with cheese (and breadcrumbs if you like).
Bake
- Bake uncovered for 20–25 minutes, until the cheese is melted and golden brown.
Serve
- Let cool briefly before serving. Delicious alongside roast chicken, grilled fish, or simply with crusty bread.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 264kcal (13%)Carbohydrates: 33g (11%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mg (4%)Sodium: 445mg (19%)Potassium: 604mg (17%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 2569IU (51%)Vitamin C: 27mg (33%)Calcium: 262mg (26%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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