Pancetta-Wrapped Leek Gratin Recipe - Allrecipes.com
Pancetta-Wrapped Leek Gratin Recipe
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Pancetta-Wrapped Leek Gratin
Leeks are wrapped in pancetta, topped with Parmesan and cream, and baked. See more
  • READY IN ABOUT hrs

Pancetta-Wrapped Leek Gratin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2014

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 bring the paper products and the potato chips to pot luck meals. (It is an unspoken and widely felt, "Please don't bring anything that you cooked.") I tell you all of this, so you'll know that *I mean it* when I say that this dish is easy and delicious. It is worth the scant amount of effort required, and it is fool-proof. (The hardest part is paying for the leeks at my local grocer, Whole Paycheck.) This recipe is so good and so easy that I'm tempted to take it to the next pot-luck, so I can bask in the compliments that I am sure to receive. We ate this with Spicy Garlic Lime Chicken [recipe from this site, plus added chicken broth to the basting juice per the advice of a helpful reviewer] and Barley cooked in Chicken Broth. The citrus in the chicken worked well with this rich leek dish. Watch the video: it will help! Chef John's videos are fun to watch, and he has lots of great advice.

 
Most Helpful Critical Review
Aug 24, 2014

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.

 

11 Ratings

Mar 22, 2014

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 ingredients. If you don't drink the white wine then don't cook with it. Use more stock instead of cheap bitter tasting wine. As for the left overs I used them on a own made pizza, little olive oil some garlic, the leeks spread around in byte size nuggets bit of cheese oh so delicious.

 
Mar 10, 2014

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 the richness (not heavy) and the complex tastes. The Pancetta is so incredibly awesome. Wow! A few of these and a glass of wine and some smooth jazz and you have yourself a high-end restaurant night at home. Bravo Chef!

 
Sep 08, 2014

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 my plate clean. I could have gotten away without having to put it in the dishwasher, it was that good!

 
Sep 01, 2014

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

 
Jun 14, 2014

So very good! Made this as a side for an early Father's Day lunch. It was a huge hit. None of them had ever eaten a leek before but after the first bite, went back for more. I made as directed with just a few changes. Used prosciutto (store didn't have any pancetta), used the parmesan in the green can (don't particularly care for parmigiano-reggiano) and 1 cup of broth instead of 1/4 cup by mistake. Even with the subs and extra liquid, it turned out great. It's a keeper. Thanks Chef John!!!

 
May 11, 2014

Made this for Mother's Day as a side dish, whole family loved it! Tender leeks with crispy pancetta. Yummy yummy yum yum! Thanks chef john!

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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