Savor the essence of the season with our leek and spring onion gratin. Layers of tender leeks and spring onions bake to perfection, offering a blend of sweet and savory flavors. Topped with golden breadcrumbs and cheese, it’s a comforting dish that celebrates seasonal freshness and satisfaction.

Leek and Spring Onion Gratin

David Tanis
Savor the essence of spring with a Leek and Spring Onion Gratin, where tender leeks and vibrant spring onions are bathed in a creamy sauce, topped with a golden crust of cheese. This comforting dish captures the freshness of the season in every bite, offering a delightful combination of flavors and textures that's sure to please any palate.
Total Time 1 hour
Course Side Dish
Servings 6 servings


  • 3 scallions thinly sliced
  • 2 stalks green garlic or 2 garlic cloves thinly sliced
  • 1/2 tsp fine sea salt more as needed
  • 1/4 tsp black pepper
  • 3 leeks, white and light green parts only halved lengthwise and cut into 1-inch pieces crosswise
  • 2 spring onions cut into 1-inch wedges
  • 3 Tbsp butter cut into cubes
  • 5 anchovies minced
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Panko breadcrumbs
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp finely grated lemon zest
  • Pinch of red pepper flakes
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 4 oz Gruyere coarsely grated
  • 1 cup heavy cream


  • Place a rack in the top third of the oven and heat to 400°F. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12" cast iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5-10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, Panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyere evenly into skillet over leeks, pour in cream, then top with the breadcrumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15-20 minutes. Cool slightly, then serve warm.


This recipe was written by David Tanis and published in City Kitchen
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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