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.

Emily Horton
Source: EatingWell Magazine, September/October 2013
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Ingredients

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Directions

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  • Preheat oven to 375 degrees F.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Bake until crisp and golden in spots, about 30 minutes. Serve warm.

Tips

To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

To clean leeks, trim off green tops and white roots and split lengthwise. Place in plenty of water and swish around to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition Facts

276.9 calories; protein 11.3g 23% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 4.1g; fat 14.4g 22% DV; saturated fat 4.7g 24% DV; cholesterol 19.8mg 7% DV; vitamin a iu 1180.8IU 24% DV; vitamin c 9.3mg 16% DV; folate 56mcg 14% DV; calcium 292.6mg 29% DV; iron 2.4mg 13% DV; magnesium 54.7mg 20% DV; potassium 242.4mg 7% DV; sodium 410.3mg 16% DV; thiamin 0.2mg 21% DV; added sugar 2g.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/14/2016
I absolutely love this recipe. I have made it several times and it always comes out perfect. It is never soggy. Read More
Rating: 4 stars
01/26/2014
Interesting unique dinner This is a very flexible dish. I add shredded apple and sauteed onions and use cheddar for the cheese. You could change the herbs too. I thoroughly dry the bread cubes in the oven and have never had it turn out soggy. My family really enjoys it. Pros: simple ingredients easy to substitute or add ingredients easy to make Read More
Rating: 1 stars
10/26/2013
Soggy soggy soggy and inedible I was so disappointed as this recipe sounded terrific but was in edible. The directions for soaking the bread made the bread completely soggy. Submerging it into hot water and the. Trying to wrong out the water just left mush. I tried to bake it anyway and left it in for even longer but it never got dry and was a super soggy mess. Wasted expensive leeks cheese and the other ingredients. Cons: Wasted ingredients cooking this Read More
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