Roasted Leek and White Bean Gratin
Ingredients
- 4 medium leeks, dark green tops discarded, white and light green parts halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Two 15-ounce cans cannellini beans, rinsed and drained
- 1 garlic clove, minced
- 1/4 teaspoon finely grated lemon zest
- 1/2 cup low-sodium chicken broth
- 1/4 cup chopped parsley, plus more for garnish
- 1/2 cup grated Gruyère cheese
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