Leek and White Bean Gratin

From the garden

• 4 large leeks, white and light-green parts halved, rinsed well, and sliced
• 2 cloves garlic, minced
• 3 sprigs fresh thyme, leaves stripped

From the pantry

• 3 tbsp butter
• 2 cans white beans (cannellini or great northern), drained and rinsed
• ¾ cup vegetable stock
• ½ cup heavy cream
• 1 tsp Dijon mustard
• ¾ cup panko breadcrumbs
• ½ cup parmesan, grated
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Heat the oven to 400°F. Melt the butter in a large oven-safe skillet over medium heat and stew the leeks with a good pinch of salt, stirring often, 10–12 minutes until completely silky and sweet — soft, not browned.
2. Stir in the garlic and thyme for 1 minute, then add the beans, stock, cream, and Dijon. Simmer 3–4 minutes until slightly thickened, mashing a few beans to bind the sauce. Season well.
3. Toss the panko with the parmesan and olive oil and scatter evenly over the top.
4. Bake 18–22 minutes until bubbling at the edges and deep golden on top; a 1-minute broil at the end crisps it further if needed.
5. Rest 5–10 minutes before serving — a sharp green salad alongside cuts the richness and rounds out dinner.