Categories: Side Dish
Ingredients
- 2 lbs. leeks
- 3 tbs. extra-virgin olive oil
- Salt and black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Gruyere
- 1 tbs. chopped fresh dill
- 1 tbs. chopped fresh parsley
- 4 slices thick-cut bacon, cut into small dice
- 1 cup fresh bread crumbs from a dense french-style loaf.
- 1 garlic clove, crushed
Directions
-
Prepare leeks and cut into 2-inch pieces. Soak in two changes of water to remove grit. Drain well.
-
Heat 2 tbs. of the oil in large skillet over medium-high heat. Add leeks; season with salt and pepper. Saute until tender, about 10 minutes.
-
Transfer to medium bowl and mix in cream, cheese, dill and parsley.
-
Wipe out skillet and place over medium-low heat. Add bacon and fry until crisp, 5 to 7 minutes.
-
Transfer to paper towels to drain, and then stir into leeks.
-
Turn mixture into a 9-inch pie plate or similar size pan.
-
Heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium-high heat. Toss remaining oil with bread crumbs, garlic and a dash of salt and pepper. Add to the skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks.
-
Bake until golden, 12 to 15 minutes.