Recipe courtesy of Gourmet Magazine
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.

Preheat the oven to 375 degrees. Transfer the onion mixture to a 2 quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Scalloped Potatoes with Ham

Recipe courtesy of Food Network Kitchen

Simple Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Scalloped Potatoes and Ham

Recipe courtesy of Ree Drummond

Potato Leek Soup

Recipe courtesy of Robert Irvine

Four-Cheese Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Leek Potato Soup

Recipe courtesy of Alton Brown

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories