Creamy Baked Leeks

During American Thanksgiving, my mother didn’t make the entire meal. It was the first time this ever happened. We made the woman swear up and down that she would make her signature dishes (sausage stuffing, please) but my sister-in-law made all the sides. Now, I’ve got to be honest, thanksgiving is all about the sides. I know most people put all the emphasis on the turkey but, for me, the sides is where it’s at. Sweet potato pie, mashed potatoes, green beans, yes please. Oh, and of course, stuffing, root veggies and cranberries. So I was a bit dubious to have my mom farm out all the sides. Even though my sister-in-law is a chef, I’m a creature of habit and my mom’s sides are what I’m looking for on a holiday.

It seems that the old adage that change is good really has something to it. All Amanda’s sides blew my mind. Actually, the whole family loved them. (It’s an Italian family so dish approval is hard to come by. ) From the garlic mashed potatoes to the roasted root veggies, each dish was better that the last. However, it was the creamy baked leeks that really threw me for a loop. Tender, creamy and delicious, they were so satisfying. Even Scarlett couldn’t hold herself back from them. We even fought over the leftovers.

Amanada’s Thanksgiving version adapted from Fine Cooking Magazine used heavy cream but she’s given it a healthier bent here by using evaporated milk. Great to eat and good for you (Hi, I have a ton of vitamin C), this leek dish will surely be a crowd pleaser at your next gathering.

To make ahead, prepare until you get through the step that the parchment is put on top of the leeks. Then bake the day of your event. Or, you can go through the step that the leeks are thoroughly cooked  but not browned. Then the day of the event you can reheat the leeks, cover with the remaining cheese and grated nutmeg and brown under the broiler.

Amanda cautions that all the leeks should be cleaned super thoroughly since they trap the dirt of the rich soil they grow in between their leaves. As Amanda says, “there’s nothing worse than having a mouthful of grit.” Luckily, her sous chef, my brother (also known as “the boy who is typically useless in the kitchen”), did a splendid job of cleaning them. According to Amanda, he’s a great prep cook. I’ll have to see for myself. In the meantime, pass me the sides.