Creamy Roasted Leeks

Creamy roasted leeks in a garlic sauce with thyme and Parmigiano, roasted to perfection for a savory, tender side dish. Leeks are in season, making this a great vegetable to pair with roast chicken or any meal. Simple, flavorful, and comforting.

Course Side Dish

Cuisine American

Keyword Creamy Roasted Leeks

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 217kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
baking dish 10x15 For roasting the leeks in a single layer.
Saucepan To heat and infuse the cream and garlic.
parchment paper To trap moisture and keep the leeks tender.

Ingredients

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

Instructions

Preheat the oven to 350°F.
Rub the bottom of a shallow 10 x 15-inch baking dish (or similar) with butter. Sprinkle salt to lightly cover the bottom of the pan.
1 tsp butter, kosher salt
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, rinsing as thoroughly as possible. (Leeks that aren’t washed thoroughly can have sand between the leaves.)
8 medium-large leeks (ideally with several inches of white)
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’re crowded, turn a few on their sides. Sprinkle thyme and a little more salt over the leeks.
2 tsp lightly chopped fresh thyme
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), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks.
1 cup heavy cream, 2 large cloves garlic, smashed and peeled
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 the cheese melts, 1-2 minutes. Transfer the leeks to a warm serving platter.
1/3 cup finely grated Parmigiano-Reggiano

Video

Notes

For optimal outcomes when making these creamy roasted leeks, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition