You can use the tops of leeks in soup or stock.
Ingredients
- 6 medium leeks, trimmed, using only white and light-green parts, halved, cleaned to remove any dirt
- Kosher salt and freshly ground pepper
- 1½ cups heavy cream
- ⅓ cup freshly grated Parmesan cheese
- ½ cup shredded Gruyere
About this recipe
Serves 4-6 This rich and elegant dish can be the main course at lunch, or a side dish for a roast.
Instructions
Preheat oven to 350 degrees. In a large ovenproof skillet, combine leeks and cream. Season with salt and pepper. Bring mixture to a boil over medium-high heat; reduce to medium-low and simmer until leeks start to get tender, about 15 minutes. Sprinkle mixture evenly with cheeses. Transfer to the oven and bake, uncovered, for 20-25 minutes or until golden and bubbling. Let stand for 5-10 minutes before serving.
