When served in ramekins, this gratin most reminds me of a protein-packed, sophisticated version of baked mac and cheese. Its humble appearance belies its rustic, hearty textures and flavors.
- 2 leeks, white parts only
- 4 artichoke hearts packed in water, drained
- 2 T butter
- 3 cloves garlic, minced
- 1/4 t dried rosemary
- 1 t Kosher or sea salt
- 1 3/4 C water or vegetable stock, divided
- 3 C cooked white beans, drained and rinsed (2 15 oz. cans, or 1 C dry)
- 1/2 t ground black or white pepper
- 5 oz. goat cheese, crumbled
- 2 C fresh bread crumbs (not dry)
- 2 T olive oil
- Quarter the leeks lengthwise and slice 1/4″ thick. Soak in cold water in a roomy mixing bowl for a few minutes, letting any dirt fall to the bottom, then scoop out with a slotted spoon and dry on a towel. Cut the artichoke hearts into eighths around the center axis.
- Preheat oven to 400 (F). Melt butter over medium heat in a large skillet, then add leeks, garlic, and rosemary. Cook for a few minutes, until leeks have softened. Add artichokes, 1/2 teaspoon salt, and 1 cup of the liquid. Adjust heat to a simmer, stirring occasionally, until liquid has nearly evaporated, about 10 minutes. Turn off heat and add beans and seasoning to taste, depending on how much salt was in the canned beans.
- Spread bean and vegetable mixture in a 1.5 to 2 qt. ungreased baking dish, add remaining 3/4 cup liquid to almost cover, then top with all the goat cheese. Mix bread crumbs and olive oil and layer evenly over the goat cheese (a 1.5 qt. dish, as pictured, will be full to the rim). Bake about 25 minutes, until topping has browned. Let cool a few minutes before serving. The dish looks nice if the bread crumbs are kept on top when serving, but it tastes best if everything is mixed together, so don’t worry too much about perfect scoops.
Recipe adapted from The New Vegetarian Cooking for Everyone, by Deborah Madison.
Make ahead by fully preparing the gratin and storing, covered, in the refrigerator for 24 hours. Bake as directed, increasing bake time as needed if the gratin is baked directly from the refrigerator.
Nutrition: vegetarian, if goat cheese is free of animal rennet.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Beans
- Cuisine: Vegetarian