Leek Stalks
Leek Stalks
Steve Baxter
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Gigi's Rice and Leek Gratin



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La Belle Cuisine


Gigi’s Rice and Leek Gratin

4 large leeks (approximately 2 1/2 pounds)
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cups cooked long-grain white rice
(from 1 cup raw rice)
1/4 cup grated sharp Cheddar cheese
2 eggs
3/4 cup heavy cream
1/3 cup milk
1/4 teaspoon nutmeg
Salt and white pepper
1/4 cup grated sharp Cheddar cheese
1 tablespoon butter

Discard the outer yellow leaves of the leeks and trim them leaving 3 inches
of green. Cut the leeks into 1/2-inch slices. Rinse thoroughly, drain well
and pat dry.
Melt 5 tablespoons butter in a 4-quart saucepan over low heat. Add the
leeks, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Cover the pan and cook the leeks until they are tender, about 20 minutes. Stir in the cooked
rice and 1/4 cup grated cheese.
Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular
baking dish.
Beat the eggs, heavy cream, milk, nutmeg and salt and white pepper to
taste in a large bowl. Add the rice mixture and toss well. Spoon mixture
into the prepared baking dish, spreading evenly. Cover and bake 15 min-
utes. Sprinkle with 1/4 cup grated Cheddar and dot with 1 tablespoon
butter. Bake until the cheese is melted and lightly browned, about 5 to
10 minutes. Serve hot. Makes 6 servings.

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