Roasted Garlic & Leek Bread Casserole (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Roasted Garlic & Leek Bread Casserole

http://www.eatingwell.com/recipes/roasted_garlic_leek_bread_casserole.html

From EatingWell:  September/October 2013

This stuffing-like vegetable-and-bread casserole recipe is inspired by the vegetable tians of Provence. The soaked stale bread binds leeks, nutty raclette cheese, abundant roasted garlic and thyme. Serve with roast chicken and a green salad to make a swoon-worthy meal.

6 servings | Active Time: 50 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Preheat oven to 375°F.
  2. Remove the outer skin from the garlic and place the head in a small baking dish. Drizzle with 1/2 teaspoon oil. Add 1/4 inch water to the dish. Roast, uncovered, until tender but still firm, about 30 minutes. Let cool slightly, then peel the cloves. Thinly slice and set aside.
  3. Meanwhile, 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 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. Transfer to a large bowl.
  4. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat until shimmering. Add leeks, 2 tablespoons water and 1/4 teaspoon salt, partially cover and cook, stirring occasionally, until the leeks are tender but still bright green, 5 to 7 minutes.
  5. Add the leeks to the bowl of bread along with the sliced garlic, 1 1/2 tablespoons oil, cheese, thyme, pepper and the remaining 1/4 teaspoon 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 9-by-13-inch pan. Drizzle with the remaining 1 teaspoon oil.
  6. Bake until crisp and golden in spots, about 30 minutes. Serve warm.

Nutrition

279 Calories; 15 g Fat; 5 g Sat; 8 g Mono; 21 mg Cholesterol; 26 g Carbohydrates; 12 g Protein; 4 g Fiber; 352 mg Sodium; 241 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 1 1/2 fat

Tips & Notes