Saturday, January 28, 2012

Creamy Leeks with Goat Cheese

Although leeks are available throughout the year, they are in season and at their best from the fall through the early part of spring. I love their mild, subtle flavor and try to incorporate them in my cooking as often as possible. For instance, leeks are a great addition to a winter soup or in a vegetarian quiche. But in this simple and scrumptious dish, they take center stage. It's a great side to pork chops or white fish. I also like to use it as an unexpected topping on baked potatoes. Give it a try!

Serves 2-4
  • 1 tablespoon olive oil or butter = 1 cuillère à soupe d'huile d'olive
  • 4 to 6 leeks (white and light green parts only), rinsed and thinly sliced = 4 à 6  poireaux, rinsés et coupés en fines rondelles
  • 4 tablespoons heavy cream = 4 cuillères à soupe de crême fleurette
  • 4 tablespoons crumbled goat cheese = 4 cuillères à soupe de fromage de chèvre émietté
  • Salt & pepper = sel et poivre

Heat oil in a large heavy skillet. Add leeks and cook, uncovered, over medium heat for about 10 minutes, stirring a few times.

Preheat oven to broil.

Add heavy cream to leeks, sprinkle with salt and pepper and transfer to a buttered baking dish. Top with crumbled goat cheese. Broil for 4-5 minutes. Serve right away. Enjoy!

Note: In an effort to keep the dish somewhat healthy, I have cut back on the heavy cream. For a creamier, more decadent version, you can definitely double the amount stated in the recipe.


  1. I love leeks!
    I make something a little similar, except that instead of cream I make bechamel sauce. And for a wholesome dish I cook some lentils which I top with this prepartion and broil!

  2. Encore un delicieux diner grace a toi. Et j'adore la simplicite de la preparation.