Ingredients
Equipment
Method
- Rinse the leeks thoroughly, slicing them lengthwise to remove dirt.
- Steam or boil the leeks for 10–15 minutes until soft but not mushy, then drain and pat dry.
- In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux.
- Slowly pour in the cream while stirring continuously to keep the sauce smooth.
- Add half of the Parmesan, a pinch of nutmeg (if using), and season with salt and pepper; stir until the sauce thickens.
- Preheat the oven to 200°C (390°F).
- In a baking dish, arrange the cooked leeks and spoon the creamy sauce over them.
- Sprinkle the remaining Parmesan on top.
- Bake for 20–25 minutes until the top is golden brown; consider broiling for 2–3 minutes for extra crispiness.
- Let cool for a few minutes before serving.
Nutrition
Calories: 250kcalCarbohydrates: 12gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 5mg
Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk.
If gluten-free, use cornstarch instead of flour.
For a twist, try Gruyère or Pecorino Romano in place of Parmesan.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
For presentation, garnish with fresh herbs or serve in individual ramekins.
If gluten-free, use cornstarch instead of flour.
For a twist, try Gruyère or Pecorino Romano in place of Parmesan.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
For presentation, garnish with fresh herbs or serve in individual ramekins.
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