Pancetta-Wrapped Leek Gratin

Pancetta-Wrapped Leek Gratin

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Chef John 22791

"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."
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1 h 25 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Wrap each leek half in pancetta.
  3. 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.
  4. 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.


  1. 15 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

Simply delicious..... first time eating leeks and my whole family love it!!!

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 i...

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 th...

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!

I only had cheap Riesling wine and parmesan in a tub and it was still delicious! Even my husband who doesn't like veggies loved it!

great for company

So good, so simple, so completely delicious!!!

A leek is a fibrous vegetable. This recipe is five star all the way! I halved the recipe and that was my supper last night. I shamelessly ate every single bite and used some French bread to wipe...

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