Author Notes
Fresh ricotta is a standard staple in the Mediterranean cooking. After living on the Island of Malta for a year, I learned that fresh ricotta cheese can be used with just about any recipe! Here is one of my family’s favorites we created with leftover chicken. I also substitute fennel for the leeks and add red bell peppers for color. This is such a versatile recipe you can't go wrong!
—radcook4u
Ingredients
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1 1/2 tablespoons
butter
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1 1/2 tablespoons
olive oil
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2
medium leeks, thinly sliced
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1
large shallot, chopped
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3
garlic cloves, minced
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1 cup
whipping cream
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4
large eggs
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1 cup
fresh ricotta cheese
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1/2 cup
grated Swiss cheese
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2 cups
shredded cooked chicken
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1 1/2 teaspoons
salt
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1/2 teaspoon
fresh ground pepper
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Butter for coating
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Chive stems for garnish
Directions
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In large skillet melt butter with oil over medium heat. Add leeks, shallot and garlic; cook until soft, about 5 minutes.
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Whisk cream and eggs in a large bowl to blend. Add ricotta cheese and Swiss cheese to blend. Stir in chicken, salt , pepper and skillet mixture.
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Generously butter a 1 1/2 quart baking dish or 6 individual dishes if desired. Preheat oven to 350. Transfer mixture to prepared dish.
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Bake gratin until bubbly and lightly browned and knife inserted in center comes out clean, about 45 minutes for large and 25 minutes for individual. Garnish with chive stems.
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