Cook what you grow
Leek and White Bean Gratin
Silky butter-stewed leeks and creamy white beans baked under a crunchy panko-parmesan crust, a French-style gratin that makes a humble pantry dinner feel special.
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Ingredients
serves 4From 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