Thai Leek Gratin
A Thai-inspired twist on the classic British gratin, featuring leeks and a nostalgic touch. This dish is perfect for a comforting evening meal.
Ingredients
- ●2 medium leeks
- ●1 can (14 oz) coconut milkfull-fat
- ●2 tbsp fish sauce
- ●1 tsp brown sugar
- ●1 tsp grated ginger
- ●2 tbsp vegetable oil
- ●2 tbsp all-purpose flour
- ●1 cup grated cheddar
- ●to taste salt
- ●to taste black pepper
- ●chopped (for garnish) fresh cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the leeks thinly and separate into individual rings.
- 3
In a large skillet, heat 1 tbsp of oil over medium heat. Add the leeks and cook until softened, about 5 minutes.
- 4
In a separate saucepan, combine coconut milk, fish sauce, brown sugar, and grated ginger. Bring to a simmer over medium heat.
- 5
Stir in the flour to thicken the sauce. Season with salt and black pepper.
- 6
In a greased 9x13-inch baking dish, create a layer of leeks. Pour some of the coconut milk mixture over the leeks.
- 7
Repeat the layering process two more times, finishing with a layer of leeks on top.
- 8
Sprinkle the grated cheddar over the top layer of leeks.
- 9
Bake for 25-30 minutes, or until the top is golden brown and the gratin is heated through.
- 10
Garnish with chopped cilantro and serve hot.