Now, the English aren’t known for fine cuisine, Thanksgiving, OR good teeth… But this dish sounded too interesting not to try. And we’re glad we did.
At your Thanksgiving gathering this year make this and give the English a little nod… instead of the flip of the Double-Bird the first pilgrims gave the mother country as the Mayflower departed for America.
Also, this is a great dish to have around family and loved ones that you’re super comfortable with. The cheese and leeks come together beautifully in this recipe, however, the dungeon-butt breath that ensues is not one that will likely lead to romance.
I’ll say it again. THIS IS NOT A DATE NIGHT RECIPE. But should be effective in keeping drunk Aunt Mildred out of your business.
- 6 large leeks
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sharp white cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- salt and pepper, to taste
Preheat oven to 375 degrees.
Clean and trim the leeks. Cut into 1/2 inch pieces at a diagonal. In a large skillet, over medium heat, heat the butter, olive oil, garlic, and thyme. Cook for a few minutes, stirring as to not burn the garlic. Toss the leeks to coat. Add the chicken broth, reduce heat, and simmer for 25-30 minutes, stirring occasionally.
Transfer the leeks to a 9×9 baking dish. Pour the heavy cream over the leeks and stir. Evenly sprinkle the cheeses over the top of the leeks. Bake uncovered for 15-20 minutes, or until the cheese is bubbly and golden.