In my favourite leek recipes, leeks sweat slowly in butter until they sweeten and melt. Knowing that, I decided to bake the creamy leeks together with some crunchy croutons for texture and a little cream to make them extra tender.
If you don’t want to make croutons ahead of time you can probably substitute stale bread. I was also thinking that even just topping the leeks with toasted breadcrumbs would be lovely. These baked leeks also reheat well the next day.
[print_this]Creamy Baked Leeks
2 cups croutons
2 large leeks
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
1 teaspoon fresh thyme
1/4 cup grated Parmesan, divided
2 tablespoon cream
Preheat oven to 375F. Chop all dark green away from leeks and cut into 1 cm rounds. Rinse well in water. If they are very dirty, soak in cold water and then drain. In a heavy dutch casserole or oven safe pot heat olive oil to medium low. Add leeks, thyme, butter and a heavy pinch of salt. Turn to medium and cover, stirring regularly. The leeks, should sweat, sweeten and soften, it will take about 10 minutes. Stir in 1/2 of the parmesan and the cream. There should still be some liquid, if there isn’t add a splash of water. Stir in croutons and sprinkle over remaining Parmesan. Bake for 15 minutes or until browned on top. Serve hot.
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