Leek

Leek and Onion Casserole with Thyme

Posted by Carole Koch

This rich dish is good for special occasions as a side for roasted or grilled meats.

2 leeks, sliced
2 medium onions, sliced
2 to 3 tablespoons butter
4 to 6 ounces Gruyere cheese, sliced
6 egg yolks
2 cups chicken stock
1/2 cup cream
1 teaspoon chopped fresh thyme leaves, or to taste
Pinch of ground nutmeg
Salt and pepper, to taste

Preheat oven to 400 degrees F.

Melt the butter in a pan and gently cook the leek and onion until soft but not brown, about 5 minutes. Place in a buttered ovenproof dish and top with sliced cheese. In a bowl, whisk the egg yolks.

Bring the chicken stock and cream to a boil. Cool slightly and then slowly pour over the egg yolks, whisking constantly so as the eggs don’t curdle. Stir in thyme and nutmeg; season well with salt and pepper. Pour mixture into casserole dish.

Cover and bake for about 20 minutes until liquid starts to set.

Serves 4.

Adapted from fooddownunder.com.

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