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Baked Leek and Yogurt Gratin

Cook Time
1 hour
18 g
Total Fat
14 g
Saturated Fat
8 g
29 g
Dietary Fiber
3 g


  • 1 1/2 lb leeks
  • 1 large egg
  • 5 oz goat cheese
  • 1/3 cup Greek yogurt
  • 2 oz Romano cheese, grated
  • 1 oz breadcrumbs
  • salt and pepper


  1. Preheat oven to 350.
  2. Rub butter along the bottom and edges of a baking dish.
  3. Trim the leeks, cut a slit in the leeks from top to bottom, and rinse under cold water.
  4. Place the leeks in a saucepan of water and bring to a boil.
  5.  Simmer until leeks are tender, about 6-8 minutes. Remove from water and drain well with a slotted spoon. Arrange in the same direction in the prepared dish.
  6. In a bowl, beat the egg with yogurt, goat cheese, and half the Romano cheese. Season well with salt and pepper.
  7. Pour the yogurt and cheese mixture over the leeks.
  8. Mix the breadcrumbs with the remaining Romano and sprinkle over the sauce.
  9. Bake in oven for 35 to 40 minutes, until the top is crisp and golden brown.

Tags: Cooking, Side Dish, Dinner, Recipes, Food

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