Watercress, Leek, Cheddar, and Sourdough Gratin
Watercress, Leek, Cheddar, and Sourdough Gratin is a heartwarming dish that combines the peppery notes of fresh watercress with the sweetness of leeks, enveloped in creamy cheddar and topped with crunchy sourdough. Perfect for chilly evenings, this gratin is both comforting and impressive, making it an excellent choice for family dinners or gatherings with friends. Each bite promises warmth and satisfaction, bringing everyone back for seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups fresh watercress
- 2 young leeks, sliced
- 1 cup sharp cheddar cheese, shredded
- 4 cups stale sourdough bread, torn into pieces
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Melt butter in a skillet over medium heat and sauté leeks until soft (about 5 minutes).
- Add watercress to the skillet and cook until wilted (approximately 2 minutes).
- In a mixing bowl, combine sautéed vegetables with heavy cream and cheddar cheese; season with salt and pepper.
- Layer half of the sourdough in a greased baking dish, followed by half of the vegetable-cheese mixture. Repeat layers.
- Top with remaining cheddar cheese and bake for 30-35 minutes or until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg