Fennel and Leek Gratin

Fennel and Leek Gratin


2 Large leeks

2 bulbs fennel

2 oz of Gruyere cheese

1 Can of diced tomatoes with juice 14 oz

¼ cup of whipping cream

Salt pepper to taste


Bring a large pot of salted water to a rapid boil. Meanwhile in a work bowl fitted with slicing blade slice leeks and fennel Add leeks  and fennel to boiling water, return to a boil and blanch until tender and crisp about 3 minutes. Using a slotted spoon transfer to a prepared dish.


Shred the cheese in food processor.


Add tomatoes with juice, cream, salt and pepper to taste to leek mixture. Stir to combine. Sprinkle cheese evenly over top evenly in over 400 degrees until cheese is nicely browned and vegetables are tender about 20 minutes.


This is a nice Mediterranean inspired dish although it has whipping cream we are not to worried because we are eating veggies and lean protein the majority of the time.

Not as much guilt as potatos