To say we grew a lot of leeks this year is an understatement. We had a number of extra seedlings and couldn’t bear to leave them unplanted. Thankfully, leeks store well and their abundance has allowed me to delve deeply into leek cookery, a most welcome opportunity. Porri al Forno, or leeks baked in cream, is based on a dish we tried earlier this season. I’d thought about substituting leeks for the original fennel, but never liked how stringy leeks seem to become once they’re done. When I saw how Frugal Feeding prepared his leeks, however, I knew I had my solution.
Cut crosswise, the leeks are treated to a bath of cream and Parmesan, and baked until they become meltingly tender and sweet. Like most dishes with so few ingredients, the quality of each will contribute to the fineness of the dish. It’s lovely as an accompaniment to anything roasted, be it meat or another complementary vegetable, and every time we’ve served it, guests have wanted more.
Porri al Forno
Leeks Baked in Cream
1½ pounds leeks, about 4 large stalks, green part removed
2 cups heavy cream
1½ cups grated Parmesan
Sea salt and freshly ground black pepper
– Heat oven to 425°F. Cut leeks crosswise into 1½ inch rounds. You should have enough to pack closely into a 9 x 13 inch baking dish. Leeks will shrink during baking; if necessary, add more leeks to ensure a tight fit.
– In a bowl, toss together leeks, heavy cream, and 1 cup Parmesan; season with salt and pepper. Transfer and arrange in baking dish, cut sides up. Cover with foil and bake for 60 minutes.
– Remove foil, and sprinkle with remaining Parmesan. Finish baking until leeks are tender and browned, about 20 minutes.
Recipe adapted from Saveur.
Diary of a Tomato 
This is a fabulous recipe! I am copying it and saving it!
That is a good way of preparing the leeks for roasting isn’t it. I roast baby leeks and they usually work well but haven’t thought of using the full sized ones. They would be divine baked in cream.
Sounds yummy! I am hoping to grow leeks this next year, so I’ll have to try this.
Lynn
Tried to grow leeks once but failed miserably… this dish certainly looks tempting…
I love the leek – super hardy and easy to produce. That’s a very rich looking dish there!
Have just found your blog and love the sound of this recipe-must give it a go!
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Hi! Thanks for the great recipe! I reblogged it and linked back to your page (http://locallavender.com/2015/01/10/lovely-local-leeks/). Thanks for sharing!
60 minutes, at 425? that is correct?
I know sounds crazy, but the dish bakes covered with foil during that time.
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Have you tried it with using chicken broth to replace some of the cream, maybe 1 cup or less? I’ve had it work successfully in leek soup and some bread puddings, wondering if it would work here to lighten it up a little. I am going to make the full fat version first and taste it in all it’s creamy splendor!
What a great idea to use broth in place of some of the cream — it becomes a different kind of dish, but no less delicious I’m guessing!
What length of time do you think would be appropriate if this dish was roasted covered with foil at a temp that would be usual for roasting turkey, say 350 degrees? We only have one oven. I’m also considering the addition of fennel and celerac in the same dish with the leeks. Do you think this would be okay and do you think any time adjustment would be required? Thank You.
Is there a suggestion for any ahead of time prep? Love creamed onions but this is less labor intensive, but would still like to do some ahead prep if possible
I just made it (microwave w/ oven function) and it was ready in minutes and awesome!!
I’ve made it with half and half and extra high-quality Parmesan. Worked great! Thank you!
This is a nice filling side dish when serving something simple like a rotisserie chicken (store-bought) and a big salad.
Absolutely delicious! The only way I prepare them now since I found the recipe.
Lokks and sounds delicious. I have a dozen leeks that are seemingly waiting for spring before growing any more.
I love this recipe. It’s the year of the leek atbour house and this is our favorite recipe. My kid aaks me to make this. Yum!
I love this recipe. It’s the year of the leek at our house and this is our favorite recipe. My kid asks me to make this. Yum!
How do you clean your leeks beforehand? I’ve always split the leek in half lengthwise and cut into thin slices and submerged in water to get any grit out, will it work okay just cutting into rounds?
Hello did you try this ahead of time, im interested to use this christmas day but would be great if its something that could be started beforehand
The best way to eat leeks that I have found. They are melt in your mouth tender and so easy to prepare. My family were so surprised at the flavor.
This was really good. I subbed half the leeks with one bunch of asparagus cut into 1 1/2 inch lengths, which I scattered around the leek slices. I also added two chopped cloves of garlic to the cream sauce. When I took the foil off, I spread about half a cup of fine bread crumbs before returning to oven. The temperature and time was exactly right, even though it seems like a long stretch in the oven. Major hit with the family. Thank you!
Thanks, Melissa! I’m glad you liked the recipe and loved hearing your changes!