Leeks are my husband’s favorite vegetables, and I understand because I think they smell incredible when you start cutting them! A combination of fresh and healthy that I find irresistible. Leeks are often used in soups and stews, but you can also serve them as a stand alone vegetable, with any kind of meat. In this rustic leek gratin, I use sage and oregano to enhance the flavor and coconut milk for a creamy texture. Simple, no fuss, and satisfying!
Rustic Leek Gratin
with Sage & oregano
AIP – Paleo – GAPS – SCD
You can also prepare this dish ahead of time and reheat as needed. It will keep up to four days in the refrigerator.
- Warm up the oven to 400° F.
- In a large bowl, combine all the ingredients and mix well.
- Pour in a gratin dish and bake in the oven for 40-45 minutes, stirring occasionally.
The recipe for this rustic leek gratin with coconut milk has been shared on: Paleo AIP Recipe Roundtable –
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