Zoie's note: Leeks are one of our family's favorite summer and fall veggies. You can get two harvests if you start them early enough in the season. We use this recipe in the fall as some cool weather comfort food. If you would like, you can split this recipe into four and use ramekins to make four equal portions to be served as an entrée.
are sliced. Slice leeks into 1½ inch chunks.
boil. Lower the heat and simmer for 15 minutes or until tender.
4. Drain bacon on wire rack or over paper towel.
5. Drain leeks, reserving all cooking liquid and put leeks in buttered baking dish.
6. Chop bacon into ½ inch pieces and sprinkle over the leeks.
8. Pour sauce over leeks and bacon.
9. Sprinkle cheese over the top and broil for a few minutes to melt cheese.
This recipe serves four as a main entrée with crusty bread to dip into the rich cream sauce or serves six as a side dish. Feel free to skip the bacon if you like or to mix and match cheeses.