Roasted Garlic & Leek Bread Casserole
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.
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.
1 starch, 1 1/2 vegetable, 1 high fat meat, 1 1/2 fat