Leeks Baked in Cream
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large leeks
- 2tablespoons butter
- 2cups heavy cream
- 1teaspoon coarse Dijon mustard
- Salt and white pepper to taste
- 2tablespoons buttered fresh white breadcrumbs
Nutritional analysis per serving (8 servings)
306 calories; 25 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 411 milligrams sodium
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.
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
I've been making since for ages at Thanksgiving except I use little white onions instead of leeks. Sinfully delicious!