Description

Watercress, Leek, Cheddar, and Sourdough Gratin is a rich and creamy dish that harmonizes the peppery flavor of fresh watercress with the sweetness of leeks. This delightful gratin boasts layers of melted sharp cheddar and crispy sourdough breadcrumbs, making it an ideal choice for cozy dinners or impressing guests. With its comforting flavors and textures, this recipe is sure to become a family favorite.

Ingredients

Scale

2 cups fresh watercress, rinsed and stems trimmed
2 medium leeks, cleaned and sliced
1 cup sharp cheddar cheese, shredded
2 cups day-old sourdough bread, torn into pieces
1 cup heavy cream
1/4 tsp nutmeg
Salt and pepper to taste
1 tbsp olive oil

Instructions

Preheat oven to 375°F (190°C) and grease a baking dish.
Sauté sliced leeks in olive oil over medium heat until soft (about 5 minutes).
In a bowl, combine sautéed leeks, watercress, half of the cheddar cheese, cream, nutmeg, salt, and pepper.
Layer half of the torn sourdough in the baking dish followed by half of the vegetable mixture. Repeat with remaining ingredients.
Top with remaining cheddar cheese and additional breadcrumbs if desired.
Bake for 30-35 minutes or until golden brown and bubbly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 450
Sugar: 3g
Sodium: 570mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 14g
Cholesterol: 75mg

Keywords: - For extra flavor, add minced garlic or substitute watercress with spinach. - Try Gruyère or mozzarella instead of cheddar for a different taste profile. - Allow the gratin to sit for a few minutes after baking before serving.