Leeks Baked in Cream

Name: Leeks Baked in Cream
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 3 leeks, trimmed; 100 ml chicken stock, or vegetable stock, or white wine (approx); 1 tub of thick cream; few handfuls of Parmesan cheese, or mature Cheddar; few handfuls of breadcrumbs or crushed crackers, I bet you could even use crushed crisps; salt and pepper

Joanne @JoanneinBath

Bath, UK

I did this really quickly after reading a couple of recipes for leek gratin online, and quantities are very adaptable. Some recipes use white wine as the cooking liquid, some cook the leeks first, others add bacon (nice) and most use breadcrumbs on the top. I used chicken stock, had no bacon, didn't cook the leeks first and made use of some slightly stale crackers instead of breadcrumbs. It was totally delicious, I think it's unlikely you can mess this one up - leeks, cream, cheese, something crunchy on top, what could go wrong?

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Ingredients

45 mins

2 servings

3leeks, trimmed
100 mlchicken stock, or vegetable stock, or white wine (approx)
1tub of thick cream
few handfuls of Parmesan cheese, or mature Cheddar
few handfuls of breadcrumbs or crushed crackers, I bet you could even use crushed crisps
salt and pepper

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Steps

45 mins

1

Split the leeks half way, lengthways, and rinse under cold running water, fanning out the cut part, then cut in half completely. Grease a baking tin or ovenproof dish with butter.
2

Crush the crackers with a stick blender or in a food processor or with the end of a rolling pin in a bowl. Preheat the oven to 180C/Gas 4.
3

Lay the leeks in the prepared tin, add enough stock to just cover the bottom, but not too much - you want to steam the leeks not boil them.
4

Cover the top of the leeks with plenty of thick cream, I used creme fraiche, then top this with some salt and pepper and then grated cheese.
5

Finish with a layer of crumbs, and another sprinkling of cheese.
6

Place in the oven and cook for 20-30 minutes, until the leeks are tender, the sauce is bubbling and the topping is crisp and golden. Serve with salad and bread.

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Cooksnaps

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Joanne @JoanneinBath

on April 13, 2016 20:28

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.