Creamy Baked Leeks with Garlic, Thyme, and Parmigiano

Creamy Baked Leeks with Garlic, Thyme, and Parmigiano
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 tsp. unsalted butter
  • 1 cup heavy cream
  • 8 medium-large leeks (ideally with several inches of white)
  • 2 tsp. lightly chopped fresh thyme
  • 2 large cloves garlic, smashed and peeled
  • 1/3 cup finely grated Parmigiano-Reggiano

Heat the oven to 350°F. Rub the bottom of a shallow 10x15-inch (or similar) rectangular baking dish with the butter. Sprinkle 1/4 tsp. salt over the bottom of the pan. Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged ...

View full recipe at Fine Cooking

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