ROASTED GARLIC & LEEK BREAD CASSEROLE
Recipe & Photo: eatingwell.com
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1 largehead garlic
3 Tbspextra-virgin olive oil, divided
3 cwater plus 2 tbsp., divided
8 slicestale bread, crusts removed
4 chalved and thinly sliced leeks (about 2 large leeks), white & light green parts only
1/2 tspkosher or sea salt, divided
1 cshredded raclette or gruyere cheese
1 Tbspchopped fresh thyme
1/4 tspfreshly ground pepper
How to Make ROASTED GARLIC & LEEK BREAD CASSEROLE
- Remove the outer skin from the garlic and place the head in a small baking dish. Drizzle with 1/2 tsp. oil. Add 1/4 inch water to the dish. Roast, uncovered, in a preheated 375-degree oven until tender but still firm, about 30 minutes. Let cool slightly, then peel the cloves. Thinly slice and set aside.
- Bring 3 cups water to a boil. Place bread in a shallow heatproof dish large enough to hold it in a single layer. Pour in enough boiling water to nearly submerge it. Let stand until the bread is saturated, 3 to 5 minutes. Transfer the bread to a colander in batches and gently press out the liquid. The bread should be somewhat moist, but not dripping. Tear it into irregular pieces and transfer to a large bowl.
- In a large skillet, heat 1 Tbsp. oil over medium heat until shimmering. Add leeks, 2 Tbsp. water and 1/4 tsp. salt. Partially cover and cook, stirring occasionally, until the leeks are tender but still bright green, 5 to 7 minutes.
- Add the leeks to the bowl of bread along with the sliced garlic, 1-1/2 Tbsp. oil, cheese, thyme, pepper and the remaining 1/4 tsp. salt; gently combine with your hands or a spoon.
- Spread the mixture into a shallow baking dish large enough to hold it in a 1-inch layer, such as a 9x13-inch pan. Drizzle with the remaining 1 tsp. oil.
- Bake until crisp and golden in spots, about 30 minutes. Serve warm.