Onion, Leek, and Pea Gratin

Onion, Leek, and Pea Gratin

Prep Time

 

Cook Time

 

Serves

 

Back in the 1870s, Market Day took place on the first Thursday of every month along the southern stretch of what is now called Olde Western Avenue. This was when farmers within a twenty-five miles radius would eagerly bring their livestock and produce to sell to Blue Island residents. My Great Grandma Ma Schade often shared her memories of Market Day and it was easy to imagine her strolling through the market in search of the best vegetables she could find. And yes, root vegetables like onions were high on her shopping list.

My onion, leek, and pea gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This is the perfect accompaniment to roast chicken, holiday ham, as well as beef or pork roast.

Ingredients

  • 3 tablespoons unsalted butter, extra for buttering the casserole dish
  • 2 strips bacon
  • 3/4 cup panko or Italian style bread crumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1 leek diced fine
  • 1 lb. pearl onions (fresh or frozen), peeled. If using fresh, par boil for one minute in boiling water, then shock them in an ice bath to stop cooking. Remove skins and drain well.
  • 1 1/2 cup frozen peas
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon flour

Preparation

  • 1 Preheat oven to 400 degrees.
  • 2 Butter a two-quart oven proof casserole dish, butter bottom and sides well.
  • 3 Pan fry the bacon, remove from pan and drain.
  • 4 Retaining the drippings, add the diced leek and sauté until golden brown.
  • 5 Chop bacon and reserve.
  • 6 In a mixing bowl, add the bread crumbs and grated cheese.
  • 7 Melt one tablespoon butter in a saucepan and add the onions, leeks, and peas.
  • 8 Pour in the cream and broth.
  • 9 Bring to a light boil and cook until the vegetables are fork tender.
  • 10 Blend the flour and remaining butter in a small bowl and mix it with the vegetables and broth.
  • 11 Cook for two minutes over medium heat.
  • 12 Pour the vegetable mixture into the prepared baking dish and sprinkle with the diced bacon.
  • 13 Top with the cheese-bread crumb mixture.
  • 14 Bake for 12 -15 minutes until golden brown.
  • 15 Serve and enjoy!

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