White Bean and Goat Cheese Gratin

Quarter the leeks lengthwise and slice them ¼” thick. Soak them in cold water in a roomy mixing bowl for a few minutes, letting dirt fall to the bottom, then scoop them out with a slotted spoon and dry on a towel. Cut artichoke hearts into eighths around the center axis.

Preheat oven to 400 F. Melt butter over medium heat in a large skillet, then add leeks, garlic, and rosemary. Cook for a few minutes, until leeks have softened. Add artichokes, ½ teaspoon salt, and 1 cup of the stock or water. Adjust heat to a simmer, stirring occasionally and simmer until liquid has nearly evaporated, about 10 minutes. Turn off heat and add beans and seasoning to taste, depending on how much salt was in the canned beans.

Spread bean and vegetable mixture in a 1.5 to 2 quart un-greased baking dish. Add the remaining ¾ cup liquid to almost cover, then top with all the goat cheese. Mix bread crumbs and olive oil in a small bowl then layer it evenly over the goat cheese.

Bake for about 25 minutes, until topping has browned. Remove from oven. Let it cool for a few minutes before serving. The dish looks nice if the breadcrumbs are on top when serving, but it tastes best if everything is mixed together, so don’t worry too much about perfect portions.

Notes:
1. Adapted from The New Vegetarian Cooking for Everyone (Deborah Madison).
2. Make ahead by fully preparing the gratin (up to the baking step) and storing, covered, in the refrigerator for 24 hours. Bake as directed, increasing bake time as needed if the gratin is baked directly from the refrigerator.