My sister’s summer house on Peconic, Long Island was the inspiration for this savory dish. One year, she brought me a bunch of fresh leeks and this deliciously cheesy, aromatic, herb-filled creation was born. Be sure to clean the leeks thoroughly under lukewarm water—you don’t want a spec of the sandy dirt they’re grown in to remain.
Ingredients
Two medium-size leeks
Two small onions
Two scallions
2 tablespoons butter
Herbs to taste: Dill, Rosemary, Chives, Fennel
½ cup shredded Gruyere cheese
Directions
Preheat the oven to 350 degrees. Next, chop leeks, onions, and scallions into 1-inch pieces. Sauté them in butter with the herbs for twenty minutes. Layer the mixture in a casserole dish with shredded cheese and bake in oven at 350 degrees until golden brown, or about ten to fifteen minutes.
