SE7EN'S A BANQUET, 9INE'S A BRAWL.

Cheesy Leeks

Posted On December 20th, 2014 Author Lia Rinaldo

Cheesy Leeks

3 large leeks, thoroughly cleaned, chopped
1 tbsp butter
1 tbsp olive oil
1/2 cup of white wine
1/2 cup of whipping cream
2/3 cup or so of grated cheddar cheese (I highly recommend the award-winning Applewood smoked cheddar from Cows Creamery in PEI, and when in doubt with cheese portions just add more
1/2 cup grated parmesan
salt & pepper to taste

1. Clean the leeks. Trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Shake off all water. Slice into 1/2 inch crescents.

2. Heat a large frying pan over medium heat. Add olive oil and butter. Once melted, add in the leeks and cover with the lid until they start to wilt, a couple of minutes. Remove lid and turn up heat to med-high. Add wine and cook it until it has evaporated and absorbed into the leeks. Add whipping cream, stirring to thicken a few minutes. Watch closely as you don't want scorch it or have it separate on you. Add cheese (reserve a bit for topping) and stir until melted. Season with salt and pepper.

3. Turn oven on to 350°F and dump cheesy leeks into a casserole dish. Cover the top with remaining cheese mixture and heat in the oven just until the cheese is melted and slightly browned. Serve warm.

Site Design: James Rothenburg