LEEKS AND CORN AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
- Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
- Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
- Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
- Remove from the oven and serve hot.
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Lyly
[email protected]This was a delicious and easy side dish.
Rehab Kandil
[email protected]I would definitely make this dish again.
Sana Iftikhar
[email protected]This was a great way to use up some leftover leeks and corn.
Ashik Ashik
[email protected]I made this dish for a party and everyone loved it. It was the perfect side dish for a summer barbecue.
Saazi Collections
[email protected]I followed the recipe exactly and my dish turned out perfect. It was so good that I ate two servings.
Sakuntala Karki
[email protected]I'm not sure what I did wrong, but my dish turned out really watery.
Jamal Gibbs
[email protected]This was an easy and delicious dish to make. I would definitely recommend it.
Meli Tavodi
[email protected]Overall, this was a good dish. I would definitely make it again.
Eustace Waitere
[email protected]This dish was a bit too rich for me. I think I would use less cheese next time.
Fire Bol
[email protected]The corn was a bit too crunchy for me. I think I would cook it for a little longer next time.
Susmita Roy
[email protected]This was a bit bland for my taste. I think I would add some more seasoning next time.
Musa Cheema
[email protected]I made this dish with gluten-free flour and it turned out great. My husband, who is gluten-free, really enjoyed it.
Noor Amina
[email protected]This was a great way to use up some leftover corn. I also added some chopped bacon and it was delicious.
Reyaan Khan
[email protected]I'm not a huge fan of leeks, but I really enjoyed this dish. The corn and cheese helped to balance out the flavor of the leeks.
Chirbira Joules
[email protected]This was a delicious and easy side dish. I used fresh corn from my garden and it was perfect.
Roka Aiad
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Nicole Lyvan
[email protected]This leek and corn au gratin was a hit with my family. It was creamy, cheesy, and had a nice crunch from the corn. I will definitely be making this again.