Leeks are just too delicious to stand only as an enhancement. Here, with a bit of French flair, they’re the star of a side dish.
—Chuck Mallory, Chicago, IL
Prep: 35 min. Bake: 15 min. + standing Makes: 8 servings
6 medium leeks (white and pale green portion only)
11/2 cups heavy whipping cream
1 tsp. kosher salt
1/2 tsp. pepper
1/2 cup grated Pecorino Romano cheese
1. Preheat oven to 375°. Cut the leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring mixture to a boil over medium-high heat. Reduce heat; simmer, covered, for 5 minutes. Uncover; simmer 15 minutes longer. Remove leeks from heat; sprinkle with cheese.
2. Bake, uncovered, until golden and the leeks are tender, about 15-20 minutes. Let leeks stand for 5-10 minutes before serving.
1/2 cup: 224 cal., 19g fat (12g sat. fat), 52mg chol., 378mg sod., 11g carb. (4g sugars, 1g fiber), 5g pro.