- Preheat oven to 350.
- Rub butter along the bottom and edges of a baking dish.
- Trim the leeks, cut a slit in the leeks from top to bottom, and rinse under cold water.
- Place the leeks in a saucepan of water and bring to a boil.
- 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.
- In a bowl, beat the egg with yogurt, goat cheese, and half the Romano cheese. Season well with salt and pepper.
- Pour the yogurt and cheese mixture over the leeks.
- Mix the breadcrumbs with the remaining Romano and sprinkle over the sauce.
- Bake in oven for 35 to 40 minutes, until the top is crisp and golden brown.
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Baked Leek and Yogurt Gratin
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