sides
This simple recipe doesn’t require the cook’s atten-
tion at the last minute—but it will get the attention
of your onion-loving guests. If possible, choose
leeks that are all about the same size. Serves 81 tsp. unsalted 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
or Grana PadanoHeat 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 outer leaves. Trim the ends by cutting
the roots but leaving a bit of the base intact to hold the
leek together. Cut each leek in half lengthwise. Gently
wash each half under running water, fanning open thelayers to rinse as thoroughly as possible. Pat the leeks dry
and then 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 the thyme and 1/4 tsp. 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), 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 minutes.
Sprinkle the leeks with the cheese and salt to taste. Bake
just until the cheese melts, an additional 1 to 2 minutes.
Transfer the leeks to a warm serving platter.Make ahead:
You can wash and trim the leeks and arrange them in the
buttered baking dish 6 hours ahead.creamy baked leeks with garlic, thyme, and parmigiano
68 ReAl iTAliAn 2017