Baked Leeks
Baked Leeks
There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I’ve combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 600mL cooking cream or pure cream
- 1½ cups finely grated fresh parmesan, divided
- Salt & pepper, to taste
- 6 leeks, pale green & white parts only, washed well & cut into batons that are 3cm long
Method
- Preheat oven to 210°C.
- Grease an ovenproof baking dish measuring approx. 20 x 30cm.
- Place cream, 1 cup of grated parmesan and salt and pepper into a large bowl and add the leeks.
- Coat the leeks in the creamy sauce and then sit the leeks in the baking dish with the cut ends facing upwards.
- Try and pack as many rounds of leek in as you can.
- Spoon any leftover sauce around the leeks and then cover the dish loosely with foil.
- Cook for 45 mins and then remove the foil.
- Sprinkle with the remaining ½ cup of grated parmesan and bake for a further 15 mins until the leeks are softened and the cheese is golden and bubbly.
- Note: Using fresh parmesan is important as it melts into the sauce better than pre-shredded.
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