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Creamy Leeks from Jamie Oliver

April 19, 2010 by · 7 Comments 

Another fantastic recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.. I saw some fantastic leeks at the farmer’s market on Saturday and thought to make leek and potato soup, but then it warmed up and wasn’t quite soup weather.

Creamy leeks

Leeks baked in Cream with Cheddar Cheese

These Baked Creamy Leeks were the ideal accompaniment to the Ground Beef Wellington I ended up making for dinner. Then today for lunch I heated up some leftover pasta, stirred in this delicious cilantro pesto I also bought at the farmer’s market¬† and had the leftover leeks alongside. Mmm. Perfect work-at-home lunch that somehow didn’t feel like leftovers.

  • 3 medium leeks, trimmed, washed, and chopped
  • 2 cloves of garlic, minced
  • 2 Tbs butter
  • 1 Tbs olive oil
  • some fresh thyme, if you have some, the leaves off one sprig, chopped
  • 1 cup grated Cheddar cheese, divided
  • 3/4 cup half and half
  • salt and pepper to taste

Preheat your oven to 400 F.

To prepare the leeks, cut the really dark green tops off of them. Then slice in halfway lengthwise not quite to the root end. Then turn and slice lengthwise again (so you’ve sliced them in quarters, but they’re all still attached at the root). Wash under running water to remove any dirt and grit.¬† Then slice crosswise so you end up with a rough dice. (Alternately, you can slice off the root end, chop them up and rinse really well in a colander.)

Heat a large pan over medium high heat and add the butter and oil. Add the garlic and cook just a minute and then add the leeks and thyme. . STir and cook for about 10 minutes until the leaks have softened up a bit. Salt and pepper the leeks to taste, then stir half the cheese and the half and half. Mix it together and transfer to a small baking dish. (A smaller version of Le Creuset Stoneware 11-1/2-Inch Oval Dish, Red worked great for me.)

Top with the rest of the cheese and bake at 400 for 20 minutes.

leeks baked in cream and cheese

Creamy Leeks


7 Responses to “Creamy Leeks from Jamie Oliver”
  1. Lynne Beaty says:

    Liked the sound and look of the Mini Beef Wellington. Am catering for a group of 40 and preparation before is possible for this. Does the meat mixture soak through the pastry if they are made up and then refrigerated for a day?
    Thought the Creamy leeks sounded great (if leeks are a reasoanble price) but can you please tell me what is ‘half and half’?



  2. Ellen says:


    I’ve not tried making the Ground Beef Wellington ahead of time but my GUT reaction is that it would be okay. I would try it out ahead of time of course, to test.

    The leeks are soooo good! Our half and half is a light cream half milk and half cream. Where are you? I’m not sure the local names. It’s not a thick cream or whipping cream.Wikipedia says it’s called “half cream” in the UK.

    If you try the Beef Wellingtons ahead of time, please come back and let us know how they turned out! You’re making me want to cook them again and I’ve got a birthday bash for some gal friends coming up. This might be the ticket for dinner if I could do them ahead!

  3. Mark says:

    Jamie’s recipe (the one in Food Revolution at least) calls for heavy cream. Half and half is a standard substitution for people trying to reduce fat/calories. I’ve tried both and the heavy cream version is definitely better ;-).

  4. Gunfighter says:

    I love the look of the leeks… but truthfully, as soon as you said “creamy leeks” I was done for.


Check out what others are saying about this post...
  1. [...] made these delicious creamed leeks to go with the beef wellington and it was a delightful dinner. Jamie Oliver's Ground Beef [...]

  2. [...] but I’m willing to give it a try!  And it’ll be served with Jamie Oliver’s Baked Creamy Leeks. (Yum.  To both the dish and to Jamie [...]

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