Spring Vegetable Gratin
Ingredients
- 2 leeks white and light green parts, thinly sliced
- 1 fennel bulb thinly sliced
- 2 medium zucchini sliced into rounds
- 1/2 teaspoon kosher salt plus more for the zucchini
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon black pepper
Instructions
- Toss the zucchini with a pinch of salt and let sit in a colander for 10 minutes, then pat dry.
- Preheat the oven to 400°F and butter a 9x13 inch baking dish.
- Heat the olive oil in a skillet over medium heat. Cook the leeks and fennel for 6 to 7 minutes, until softened.
- Layer the leeks, fennel and zucchini in the dish, seasoning with salt and pepper as you go.
- Pour the cream evenly over the vegetables and scatter half the Gruyere on top.
- Toss the panko with the melted butter and remaining Gruyere, then scatter over the gratin.
- Cover with foil and bake for 20 minutes.
- Uncover and bake 15 more minutes, until golden and a knife slides through the vegetables with no resistance.
- Let rest 5 minutes before serving.
Good to Know
Swap the panko for gluten-free breadcrumbs if gluten is a concern at the table, the texture barely changes.