by: Three Many Cooks
Serves: 6 to 8
- 4 tablespoons butter, divided
- 3 large leeks, dark green leaves trimmed, light green and white part quartered lengthwise, sliced thin, and thoroughly rinsed and drained
- Salt and ground black pepper
- 1 tablespoon flour
- ½ cup chicken or vegetable broth
- ½ cup milk
- 2 cups grated extra-sharp grated cheese
- ½ cup dry bread crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried thyme leaves
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Melt 2 tablespoon of the butter in a microwave-safe 2-quart casserole (such as a 9-by 9-inch pan) Add leeks, along with a generous sprinkling of salt and pepper; toss to coat. Bake, stirring at 15 minutes, until tender and most of the liquid has evaporated, about 20 minutes. Leave oven at 400 degrees.
- Meanwhile, heat another tablespoon of the butter in a large saucepan over medium-high heat. Whisk in flour and then broth and milk; continue to whisk until sauce thickens, a couple of minutes. Stir in cheddar, and then stir sauce into leeks.
- Mix breadcrumbs, Parmesan, thyme, and remaining 1 tablespoon of butter (melted); sprinkle evenly over leeks. Bake until leeks are bubbly and breadcrumbs are golden brown, about 15 minutes. Serve.
Mmmm, will try these soon. If I use fresh thyme would I just double it?
My rule of thumb for substituting fresh herbs for dried is to triple them, so I’d go with 1 1/2 teaspoons fresh thyme. And BTW, I think substituting fresh thyme for dried is a splendid idea.
These leeks looks so good. I am trying to figure out how to lighten them up a little, as I lost 10 lbs and have 20 more to go! I tossed leeks in chicken soup recently and it somehow seemed much tastier than the usual onions…
Thanks for the inspiration!
When cooking the leeks you could reduce the butter to 1 tablespoon. We initially tried 1 cup of cheese in the sauce (but wanted it cheesier) so I know 1 cup works just fine. You could also use 2% evaporated milk for the milk in sauce. Good luck and congratulations on your weight loss!
I grew leeks this year just to make this recipe and harvested 4 of them tonight. Pure heaven, that is what this recipe is!
Just made this yesterday for the first time. It rocked! Adding it to my recipe folder. Thanks!
I added a bunch of asparagus to this because I only had 1 leek from my CSA basket. It was absolutely delicious!