Creamy Baked Leeks with Garlic, Thyme, and Parmigiano

Ingredients

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