Leek and Tomato Gratin Recipe (2024)

Added a few sprig of fresh thyme and 2 bay leaves to the mixture. When done, I topped with grated gruyere cheese and placed under broiler to lightly brown. Served with crusty bread to "maximize" the juices.

Yes yes yes. This was so lovely, comforting, and refreshing. I was rushed a bit to get dinner on the table and cooked this at 450 for 30 minutes and it was delicious and a bit crispy - so you can speed it up if necessary. I look forward to trying it again soon as the recipe is written.

This was a hit! Complex and comforting flavors. I had to bake for closer to two hours, but it's definitely important to keep checking and stirring.

Enjoyed this recipe... Used LARGE (older) leeks and cut in "quarters", as suggested. Quite fine! Think I "baked" them about 70 minutes. Still a bit "stringy"; but, a sharp knife "does the trick". VERY FINE! Thank you... always looking for leek recipes!!

Cooked on Aug 11, 2020, cleaning out fridge, 2 large leeks quartered lengthwise 2 large tomatoes sliced 3 small zucchini, quartered lengthwise Didn't measure the olive oil - glug, glug salt, pepper baked 350, covered with foil oh, what about the 4 oz of mushrooms sautéed in oil, added to pan then raised to 400, uncovered about an hour total plenty good

Delicious, simple, and comforting.

I know what "preferably slender" means for a human being, or a cat -- but a leek? I don't have a clue! I'll cut them to the size of a fat scallion, & hope it's ok. And about that "gratin dish long enough to hold the leeks but narrow enough so that everything is snug." Would a slender gratin dish work as well? Truth be told, I don't even know what a gratin dish is, but I do have an oblong casserole... not too little, not too big. Do you think the leeks & tomatoes will be sad, or upset?

Hm. Flavor is OK, but we followed the recipe to a T and still had tough leeks. If we try it again we’ll cook the leeks briefly in water and see whether that helps.

This was good-not fabulous- but easy to make. Used about a pound of small tomatoes and ended up added a can of chopped tomatoes (drained) because a pound was not enough, chopped the leaks cross wise vs length wise so they cooked faster. Used parmesan fresh mozzarella and goat cheese. Baked it at 400 because I got a late start. Served with toasted bread. Husband thought it was ok

Added fresh basil to the mix. After a half hour of cooking, added bread crumbs to sop up some of the liquid. There was a lot! Then at about 8 minutes from done cracked 3 eggs on top it, put the Parm on and turned it up to 400. Eggs weren’t quite done so I popped in the broiler for a minute. Was wonderful but would have been soup without the adjustments.

I made this using regular round summer tomatoes- very flavorful but also filled with liquid. I didn't have roma tomatoes so used what I had. It was really delicioius, but there was definitely too much liquid. I think next time I'd drain the liquid from the standard tomatoes. I didn't have super large leeks so I added some lovely scallions. They're similar to leeks but helped fill the baking dish. I also topped it at the end with both mozzarella and parmesan. Bubbled and browned, it was great!

Honestly such a simple and delicious recipe. I left it in for 80 minutes and I’d say the longer it’s in the better. I only had feta in the house so added feta at the end and mixed it in and it was amazing!!!!

This was lovely. I can see doing so many variations... adding balsamic reduction and goat cheese to the finished bake, or goat cheese and parmesan towards the end and raise the heat, or adding lemon and basil to finish... so many possibilities, but also delicious as written. A very good one to have in my back pocket!

Cooked on Aug 11, 2020, cleaning out fridge, 2 large leeks quartered lengthwise 2 large tomatoes sliced 3 small zucchini, quartered lengthwise Didn't measure the olive oil - glug, glug salt, pepper baked 350, covered with foil oh, what about the 4 oz of mushrooms sautéed in oil, added to pan then raised to 400, uncovered about an hour total plenty good

Whole canned tomatoes, especially in winter months, work very well. A touch of oregano red pepper flakes adds character.

I liked this. Next time I cook it, I will slice the leeks cross wise. I think they will be easier to serve. I also might add some spices to the tomatoes as someone else recommended.

Delicious and simple. Cook at 350 for the hour to avoid burning tips.Cut leeks across stem in bite size pieces to make it easier to eat.

My CSA sent me leeks and tomatoes this week so I tried this recipe. I topped it with a grated Italian cheese blend and it was delicious. Served with crusty bread and roasted chicken.

Yes yes yes. This was so lovely, comforting, and refreshing. I was rushed a bit to get dinner on the table and cooked this at 450 for 30 minutes and it was delicious and a bit crispy - so you can speed it up if necessary. I look forward to trying it again soon as the recipe is written.

Enjoyed this recipe... Used LARGE (older) leeks and cut in "quarters", as suggested. Quite fine! Think I "baked" them about 70 minutes. Still a bit "stringy"; but, a sharp knife "does the trick". VERY FINE! Thank you... always looking for leek recipes!!