Leeks Baked in Cream

1. 1

   Trim the leeks, discarding the roots and reserving the green parts for another use.

2. 2

   Cut the white parts in half lengthwise and rinse carefully to remove sand.

3. 3

   Butter a suitable flat baking dish and arrange the leeks in it, cut side up.

4. 4

   Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks.

5. 5

   Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.