Creamy Braised Leeks

Ingredients

• 2 large leeks (about 3 lb before trimming)
• 1 to 2 tbsp unsalted butter, very soft
• 1 to 2 tbsp neutral oil
• 1/2 cup dry unoaked white wine (Pinot Grigio)
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1/4 cup finely grated parmesan (optional)
• Kosher salt and black pepper
• Fresh chives, for garnish

References

Oven

325°F

Dish

9-inch oval or 6x8-inch, 1 to 1.5 qt

Total time

1 hr 10 min

Serves

4

Directions

1. Trim the dark green tops and root ends from 2 large leeks and slice crosswise into 1-inch coins. Check the cut sides and pull off any tough outer rings if you see grit. Soak in cold water a few minutes, then pat dry.
2. Heat the oven to 325°F. Coat the baking dish with 1 to 2 tbsp of very soft butter, season lightly with salt and pepper, and set it on a baking sheet.
3. Heat 1 to 2 tbsp of neutral oil in a skillet over medium. Arrange the leeks cut-side down in a single layer and sear 4 to 5 minutes until golden. Flip and sear 4 to 5 minutes more. Transfer to the dish, flat and with space between pieces.
4. Deglaze the skillet with 1/2 cup of white wine, scraping up the browned bits, and simmer until reduced by half.
5. Lower the heat and stir in 3/4 cup of heavy cream, 1 tsp of Dijon, 1 tbsp of thyme leaves, 1/2 tsp of salt, and pepper. Simmer gently 2 to 3 minutes until slightly thickened. Don't let it boil.
6. Pour the sauce over the leeks until they're nearly submerged. Cover tightly with foil and bake 35 to 40 minutes, until very tender.
7. Optional: uncover, scatter 1/4 cup of grated parmesan over the top, and broil on high 3 to 5 minutes until bubbly and golden.
8. Cool slightly, garnish with chopped fresh chives, and serve.

Variants & Notes

• Deglazing: pour liquid into a hot pan after searing and scrape up the browned bits stuck to the bottom. Those bits dissolve into the liquid, so all that flavor ends up in the sauce instead of the pan.
• Pick thick leeks (2 to 2.5 inches across) with long white and pale green shafts. Pre-trimmed leeks may need 4 to 5 pieces.
• Make ahead: stop after baking, cool, and refrigerate covered up to 3 days. Reheat at 325°F for 15 to 20 minutes, adding a splash of cream if needed.
• Leftovers keep 3 days airtight. Reheat gently and loosen the sauce with cream.