Custardy Leeks and Carrots with Gruyère

Photo by Michael Piazza / Styled by Catrine Kelty

Vegetarians seeking a hearty main course for fall, look no further. Heaps of fragrant leeks and shredded carrots are bound together with eggs and crème fraîche, baked with nutty Gruyère and served straight from the casserole. Use your prettiest dish that can go from oven to table. You’ll need a large skillet (at least 12 inches) to sauté all the vegetables. Feel free to add other herbs such as rosemary or sage.

Serves 6

unsalted butter (for the pan) 
4 large leeks, white and light green parts halved lengthwise and sliced into ¼-inch half-rounds 
3 tablespoons butter 
3 teaspoons salt 
2 large garlic cloves, finely chopped 
4 large carrots, peeled and grated on the large holes of a box grater or in a food processor 
¼ cup dry white wine 
2 tablespoons chopped fresh thyme 
freshly ground black pepper, to taste 
4 eggs 
1 cup (8 ounces) crème fraîche 
½ teaspoon freshly grated nutmeg 
8 ounces Gruyère cheese, shredded

Preheat oven to 350°F. Butter a 9-inch by 13-inch baking dish.

In a large skillet over medium-high heat, melt the butter. When the butter is foamy, add the leeks and 1 teaspoon salt. Cook, stirring occasionally, for 4–6 minutes, or until the leeks have softened and have begun to release some liquid. Add the garlic and cook for another 4–6 minutes. 

Stir the carrots, thyme and pepper into the pan with the leeks. Add the wine and cook for 2–3 minutes or until all the liquid is absorbed. Remove the pan from the heat and allow the vegetables to cool slightly.

In a large bowl, whisk together the eggs, crème fraîche, 2 teaspoons salt and nutmeg. Using a rubber spatula, stir in the leek mixture a little at a time. Lastly, stir in all but ½ cup of the shredded cheese.

Scrape the mixture into the prepared baking dish, press into the corners and smooth the top. Sprinkle with the reserved cheese and bake for 25–30 minutes. Cool for 5–10 minutes before serving.

Note: You can make this casserole up to 2 days ahead and store, refrigerated. Bring to room temperature before baking, or add a few minutes to the baking time if cooking straight from the fridge.

This recipe appeared in the Fall 2024 issue as part of a larger story on Leeks.