This is basically mac ‘n cheese, but with leeks instead of macaroni, and a yummy crispy top.
- 6 leeks (the small ones are more tender)
- 3 tbsp butter
- 1/2 c. vegetable or chicken broth
- 1/2 c. cream
- 1 1/2 c. grated Cheddar
- 1/2 c. panko bread crumbs
- 1/2 tsp garlic, chopped
- 1 tbsp fresh parsley
Preheat oven to 375.
Cut off the tough green leaves of the leeks, and slice into 1” rounds. Wash thoroughly - leeks are very dirty. If needed, peel off the tough outer layer near the green end.
Melt 2 tbsp. of butter in a saucepan, add leeks, and saute a few minutes. Add the stock and cream, bring to a boil, and then cover and simmer on low heat for 15 minutes. Don’t let the sauce foam over.
Lift the leeks out of the pan with a slotted spoon and transfer into an oven-safe baking dish. Sprinkle cheese into the liquid in the pan, and mix until melted. Pour sauce on top of the leeks.
Heat the last tbsp of butter in the pan and add the garlic and bread crumbs. Saute a few minutes. Add your herbs. If you don’t have fresh parsley you can use dried - I used a mix of dried parsley and oregano. Sprinkle bread crumb mixture on top of the leeks and bake for 15 minutes.
If the bread crumbs don’t look nice and toasty at the end, you can broil it for a couple minutes at the end to brown it up a bit.
Serves 2 as a main course or 4 as a side.