ROASTED GARLIC & LEEK BREAD CASSEROLE
Recipe & Photo: eatingwell.com
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- 1 large
- head garlic
- 3 Tbsp
- extra-virgin olive oil, divided
- 3 c
- water plus 2 tbsp., divided
- 8 slice
- stale bread, crusts removed
- 4 c
- halved and thinly sliced leeks (about 2 large leeks), white & light green parts only
- 1/2 tsp
- kosher or sea salt, divided
- 1 c
- shredded raclette or gruyere cheese
- 1 Tbsp
- chopped fresh thyme
- 1/4 tsp
- freshly ground pepper
How to Make ROASTED GARLIC & LEEK BREAD CASSEROLE
- 1Remove 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.
- 2Bring 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.
- 3In 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.
- 4Add 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.
- 5Spread 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.
- 6Bake until crisp and golden in spots, about 30 minutes. Serve warm.