Leeks baked with cream
6 servings
40 minutes
Leek baked with cream is a delicate and aromatic dish of Russian cuisine that combines the softness of stewed leek, creamy richness, and the piquancy of cheddar cheese. The origins of the recipe trace back to traditional Russian home dishes where onion often plays a key role. When baked, leek becomes sweetish while cream creates a velvety texture. Thyme adds a light spicy note and garlic enhances the flavor making it more expressive. This dish is perfect as a side for meat or as a light dinner on its own, especially in cold weather. It is served hot with a golden crust that gives an appetizing look and crispy texture.
1
Preheat the oven to 200 degrees. Remove the outer leaves from the white part of the leek stems, cut off the ends. Cut the leek lengthwise into 4 parts and chop. Peel the garlic and slice it thinly.
- Leek: 800 g
- Garlic: 2 cloves
2
Heat a large pot over medium heat, add 2 tablespoons of butter, a bit of olive oil, and garlic. Once the garlic is sautéed and fragrant, add the leek and fresh thyme leaves. Season with salt and pepper, stir, and cook over medium heat for 10 minutes.
- Butter: 2 tablespoons
- Olive oil: 30 ml
- Garlic: 2 cloves
- Thyme: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, grate 100 grams of cheddar. Remove the pot from heat, add salt and pepper, and 200 milliliters of cream, then stir in half of the cheese. Mix and place in a ceramic baking dish. Sprinkle with the remaining cheese and bake in the oven for 20 minutes. Cook until the surface is golden brown.
- Cheddar cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Cream 20%: 200 ml
- Cheddar cheese: 100 g