Creamy Baked Leeks with Garlic, Thyme & Parmigiano



If the name of this dish alone doesn’t pull you in, then let me explain to you how wonderful it is.  Okay, it’s wonderful.  Believe me.

I truly feel leeks are under-utilized in cuisine in general.  Yes, we throw them into soups for some flavor.  But when you bake them with some cream and garlic and cheese…..oh my goodness, heaven.

If you need a side dish for your steak, your chicken, your pork chop or whatever, partner it up with this dish and everyone will be happy.  The flavors are savory with a bit of sweet from the caramelization that takes place.  It’s heaven.

A must try. Get to the store and pick up some leeks.  You won’t be sorry you did.


Preheat oven to 350o F.  Rub the bottom of a shallow 10 x 15 dish (or similar) baking dish with butter.  Sprinkle salt to lightly cover the bottom of the pan.

Cut the dark green portion and all but 1″ of the light green off the top of the leeks.  Peel away any tough or damaged outer leaves.  Trim the ends by cutting the roots very close to the edge.  Cut each leek in half lengthwise.  Gently wash each half under running water and rinse as thoroughly as possible. 


Pat the leeks very dry (you don’t want extra liquid) and arrange them cut side down in the baking dish.  They should all fit snugly but if they are crowded, turn a few on their sides.  Sprinkle thyme and a little more salt over the leeks.


Heat the cream and garlic in a small saucepan over high heat.  As soon as the cream comes to a rolling boil (watch carefully and don’t let it boil over the pan), remove the pan from the heat and let sit for 5 minutes.  Pour the cream and garlic evenly over the leeks.


Cover the leeks with a piece of parchment cut to fit inside the pan.  Bake the leeks until the thickest ends are tender all the way through when pierced with a paring knife and the cream is almost entirely reduced, about 35-45 minutes.  Sprinkle the leeks with cheese and salt to taste.  Bake just until cheese melts, 1-2 minutes.  Transfer the leeks to a warm serving platter.


And why does this pair so well with our Pinot Noir ….because, cheesy + creamy = perfection with Noble Pig Pinot.  Trust me on this one.

Creamy Baked Leeks with Garlic, Thyme & Parmigiano
Adapted from Fine Cooking

1 teaspoon butter
Kosher salt
8 medium-large leeks (ideally with several inches of white)
2 teaspoons chopped fresh thyme
1 cup heavy cream
3 large cloves garlic, crushed
1/2 cup finely grated Parmigiano-Reggiano cheese

Preheat oven to 350o F.  Rub the bottom of a shallow 10 x 15 dish (or similar) baking dish with butter.  Sprinkle salt to lightly cover the bottom of the pan.

Cut the dark green portion and all but 1″ of the light green off the top of the leeks.  Peel away any tough or damaged outer leaves.  Trim the ends by cutting the roots very close to the edge.  Cut each leek in half lengthwise.  Gently wash each half under running water and rinse as thoroughly as possible. 

Pat the leeks very dry (you don’t want extra liquid) and arrange them cut side down in the baking dish.  They should all fit snugly but if they are crowded, turn a few on their sides.  Sprinkle thyme and a little more salt over the leeks.

Heat the cream and garlic in a small saucepan over high heat.  As soon as the cream comes to a rolling boil (watch carefully and don’t let it boil over the pan), remove the pan from the heat and let sit for 5 minutes.  Pour the cream and garlic evenly over the leeks.

Cover the leeks with a piece of parchment cut to fit inside the pan.  Bake the leeks until the thickest ends are tender all the way through when pierced with a paring knife and the cream is almost entirely reduced, about 35-45 minutes.  Sprinkle the leeks with cheese and salt to taste.  Bake just until cheese melts, 1-2 minutes.  Transfer the leeks to a warm serving platter.

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12 Comments

  1. Liz C. 1

    Kathy dear, I’d trust you with any wine/entree/side dish suggestion. Seriously. You clearly *know your stuff*.

    By the way, I made your Surf & Turf (without the turf) last night and it was divine. Thank you!

  2. laura 2

    wow. leeks are rapidly becoming one of my favorite ingredients, and this just sounds over the top delicious.

  3. Cathy, this sounds wonderful! I will be making this very soon, looks delicious in your photos. Thanks for sharing!

  4. Eileen 4

    I recently tried leeks for the first time and I really don’t know what took me so long to do it! They are awesome and this recipe sounds so freakin good! I may be making it as soon as I can go buy more leaks.

  5. Terry C 5

    Thank you! I have recently discovered leeks, love them in cassoulet for instance, and have wanted a recipe in which they shine. I will definitely try this!

  6. Barbie with a T 6

    I never cook with leeks, but I trust you on this one. Looks like a delicious side dish that would go with just about anything.

  7. Oh yum! There are some fabulous leeks at the farmers market right now. I think I will pick some up on Saturday and try this out.

  8. That looks delicious. Leeks and cream are such a great combination. The flavor of the leeks really mellows out wtih slow baking. Definitely a great idea for hte next time I need a side dish.

  9. Sarah 9

    This looks amazing! I love rustic dishes like this. I think I’ll be trying this one out very soon. yum!!

  10. Charles 10

    This will be prepared soon in Salem, Thanks.

  11. livlaugheat 11

    we had this tonight and it was yummy! but i didn’t read through first and only had 2 leeks so i cut them smaller and after baking, mixed them in with our mashed potatoes. :)

  12. Katie 12

    I’ve never had leeks before, but I’m pretty sure I NEED them now! Wow!