Yotam Ottolenghi’s leek and anchovy gratin with crunchy topping.

 

 

This one-pan gratin with an addictive topping will find a happy home on any Thanksgiving table. To get ahead, prepare the base a day before and refrigerate.

Prep 25 min
Cook 45 min
Serves 6

1kg leeks, trimmed and cut into 5mm-thick rounds (850g)
4 garlic cloves, peeled and crushed
1 small celeriac (550g), peeled and cut into 5cm pieces
75g unsalted butter
9 anchovy fillets in oil, 3 finely chopped, the rest left whole, plus 2 tsp of their oil
Fine sea salt and black pepper
150ml chicken (or vegetable) stock
50g parmesan, finely grated
250ml double cream
20g tarragon, leaves picked and finely chopped
15g parsley, leaves picked and finely chopped
160g sourdough, crusts removed (90g net), torn into 2-3cm pieces
50g walnuts, roughly chopped

Heat the oven to 190C (170C fan)/375F/gas 5. Put a large, ovenproof, 28cm saute pan on a medium-high heat, add the first four ingredients, the six whole anchovy fillets and a teaspoon of salt, and cook, stirring, for eight minutes, until the leeks and celeriac have softened and are lightly coloured. Stir in the stock, parmesan, cream, herbs and a good grind of pepper, then take off the heat.

Put the chopped anchovies, anchovy oil, bread and walnuts in a medium bowl and stir to combine. Scatter the bread mixture on top of the leek and celeriac mix, then bake for 35 minutes, until the topping is deeply golden.

Take out of the oven, leave to rest and settle for 10 minutes, then serve hot.