Leeks Baked in Cream
Published November 15, 1983
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
8 large leeks
2 tablespoons butter
2 cups heavy cream
1 teaspoon coarse Dijon mustard
Salt and white pepper to taste
2 tablespoons buttered fresh white breadcrumbs
Nutritional analysis per serving (8 servings)
20 grams carbs; 75 milligrams cholesterol; 308 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 25 grams fat; 1 gram trans fat; 3 grams fiber; 415 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the leeks, discarding the roots and reserving the green parts for another use.
- Step 2
Cut the white parts in half lengthwise and rinse carefully to remove sand.
- Step 3
Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
- Step 4
Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.
Private Notes
Comments
Set the oven temperature to - what?
350 would work.
I've been making since for ages at Thanksgiving except I use little white onions instead of leeks. Sinfully delicious!
And bake for how long?
Has anyone prepared this dish by cutting the leeks into 2” logs and packing them vertically?
Did not work for us, leeks were undercooked. The cream was delicious though