Chicken And Leek Gratin

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 medium leeks, thinly sliced
• 1 large shallot, chopped
• 3 garlic cloves, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup fresh ricotta cheese
• 1/2 cup grated Swiss cheese
• 2 cups shredded cooked chicken
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• Butter for coating
• Chive stems for garnish

1. In large skillet melt butter with oil over medium heat. Add leeks, shallot and garlic; cook until soft, about 5 minutes.
2. 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.
3. Generously butter a 1 1/2 quart baking dish or 6 individual dishes if desired. Preheat oven to 350. Transfer mixture to prepared dish.
4. 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.

butter, olive oil, leeks, shallot, garlic, whipping cream, eggs, fresh ricotta cheese, swiss cheese, chicken, salt, fresh ground pepper, butter, chive stems

Taken from food52.com/recipes/10379-chicken-and-leek-gratin (may not work)