Greek Leek Gratin

Ingredients

• 2 poireaux White leeks (white part retained, roots reserved for the sauce)
• 400 g Meat tomato sauce (bolognese type) (can be homemade bolognese sauce or store-bought)
• 10 cl Dry white wine (deglazes the sauce, optional)
• 1 cuillère à soupe Fresh lemon juice (adds freshness and prevents loss of the roots)
• 1 cuillère à soupe Extra virgin olive oil (to drizzle the leeks before cooking)
• 1 brin Fresh thyme (adds an aromatic note)
• 1 feuille Bay leaf (for the sauce base)
• au goût à discrétion Salt and freshly ground pepper (final seasoning)
• 100 g Greek feta (PDO) (cut into small dice)
• 100 g Walnuts (coarsely chopped, lightly toasted)
• 1 poignée Greek black olives (optional, adds a salty touch)
• 2 cuillères à soupe Breadcrumbs (for the topping crunch)
• au goût à discrétion Freshly ground pepper (optional, for finishing)

Instructions

1. Prepare the blanching water

   Fill a large pot with water, add a generous tablespoon of coarse salt and bring to a boil.

   Time: PT5M

   Temperature: 100°C

2. Clean and cut the leeks

   Trim the roots, keep the white part, cut each leek into quarters, rinse thoroughly under cold water to remove dirt.

   Time: PT5M

3. Blanch the leeks

   Submerge the leeks in boiling water, cover and cook for 10 minutes until tender but still firm.

   Time: PT10M

   Temperature: 100°C

4. Drain the leeks

   Remove the leeks with a slotted spoon, place them on a dish to let them warm slightly. Reserve the cooking liquid for a possible soup.

   Time: PT2M

5. Prepare the sauce

   In a pan, warm the meat tomato sauce over low heat, add the white wine, lemon juice, reserved leek roots, thyme, bay leaf and olives if using. Simmer for 3‑4 minutes to reduce slightly.

   Time: PT4M

   Temperature: 150°C

6. Preheat the oven

   Turn on the oven and set it to 180°C while the sauce finishes reducing.

   Time: PT5M

   Temperature: 180°C

7. Arrange the leeks in the dish

   Drizzle the bottom of the gratin dish with olive oil, arrange the blanched leeks side by side.

   Time: PT3M

8. Add the feta

   Scatter feta dice over the leeks on each side.

   Time: PT2M

9. Pour the sauce

   Cover the leeks with the hot sauce, remove the thyme sprig and bay leaf.

   Time: PT2M

10. Sprinkle the toppings

    Distribute the chopped walnuts, breadcrumbs and freshly ground pepper on top for crunch.

    Time: PT2M

11. Bake

    Place the dish in the oven and bake for 20‑25 minutes until the top is golden and crisp.

    Time: PT25M

    Temperature: 180°C

12. Rest and serve

    Remove the gratin from the oven, let rest for 5 minutes before serving so the flavors settle.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

20 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of White leeks: green leeks, shallots
• Instead of Meat tomato sauce (bolognese type): tomato sauce + ground meat
• Instead of Dry white wine: vegetable broth + lemon
• Instead of Fresh lemon juice: apple cider vinegar
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Fresh thyme: Herbes de Provence
• Instead of Greek feta (PDO): goat cheese
• Instead of Walnuts: pistachios, almonds
• Instead of Greek black olives: green olives
• Instead of Breadcrumbs: toasted flour

Equipment Needed

• Large pot
• Mesh strainer or slotted spoon
• Frying pan or sauté pan
• Earthenware or ceramic gratin dish
• Oven
• Chef's knife and cutting board
• Measuring spoons
• Measuring glass (for the wine)

Critical Steps — Do Not Skip

• Blanch the leeks without overcooking
• Reduce the sauce with the leek roots to infuse the flavors
• Bake until golden coloration

Chef Tips from the Video

• Lightly toast the walnuts before chopping for a more pronounced flavor.
• Use fresh thyme instead of dried for a brighter flavor.
• If you don’t have PDO feta, choose a good quality Greek feta; it melts better.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2‑3 days refrigerated.

Freezer: Not recommended, the leek texture deteriorates.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Prepare the sauce the day before and reheat before assembling.
• Blanch the leeks ahead of time and keep them refrigerated in an airtight container.