Name: Creamy Baked Leeks
Ingredients: 4 leeks Leek (white & light green parts, cut into 1-inch pieces); 1 Tsp Olive oil; 1/4 cup Onion or shallot (finely chopped); 4 cloves Garlic (minced); 1/2 cup Milk; 3/4 cup Heavy cream or half-and-half; 1 Tsp Dijon mustard; 1 Tbsp Fresh thyme leaves; 1/3 cup Cheddar or Gruyère cheese (shredded); 2 Tbsp Parmesan cheese (grated); 1 pinch Nutmeg; Salt & black pepper (to taste)

Creamy Baked Leeks

Soft leeks bake in a creamy garlic and Dijon sauce with melted cheese on top. Serve as a warm vegetable side dish or with crusty bread for a simple meal.

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Ingredients

Leek, white & light green parts, cut into 1-inch pieces 4 leeks
Olive oil 1 Tsp
Onion or shallot, finely chopped 1/4 cup
Garlic, minced 4 cloves
Milk 1/2 cup
Heavy cream or half-and-half 3/4 cup
Dijon mustard 1 Tsp
Fresh thyme leaves 1 Tbsp
Cheddar or Gruyère cheese, shredded 1/3 cup
Parmesan cheese, grated 2 Tbsp
Nutmeg 1 pinch
Salt & black pepper, to taste

Instructions

Preheat oven to 350°F. Lightly grease a baking dish with olive oil.
Trim off the leek roots and dark green tops. Cut the white and light green portions into 1-inch pieces. Wash thoroughly between the layers to remove any dirt or grit.
Arrange the leek pieces in the prepared baking dish.
In a bowl, combine the onion or shallot, garlic, milk, cream, Dijon mustard, thyme, shredded cheese, nutmeg, salt, and black pepper.
Pour the mixture evenly over the leeks. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for another 25–30 minutes, or until the leeks are very tender and the sauce is bubbling.
Sprinkle Parmesan over the top and let rest for about 5 minutes before serving.