Categories: Side Dish

Ingredients

• 2 lbs. leeks
• 3 tbs. extra-virgin olive oil
• Salt and black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Gruyere
• 1 tbs. chopped fresh dill
• 1 tbs. chopped fresh parsley
• 4 slices thick-cut bacon, cut into small dice
• 1 cup fresh bread crumbs from a dense french-style loaf.
• 1 garlic clove, crushed

Directions

1. Prepare leeks and cut into 2-inch pieces. Soak in two changes of water to remove grit. Drain well.

2. Heat 2 tbs. of the oil in large skillet over medium-high heat. Add leeks; season with salt and pepper. Saute until tender, about 10 minutes.

3. Transfer to medium bowl and mix in cream, cheese, dill and parsley.

4. Wipe out skillet and place over medium-low heat. Add bacon and fry until crisp, 5 to 7 minutes.

5. Transfer to paper towels to drain, and then stir into leeks.

6. Turn mixture into a 9-inch pie plate or similar size pan.

7. Heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium-high heat. Toss remaining oil with bread crumbs, garlic and a dash of salt and pepper. Add to the skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks.

8. Bake until golden, 12 to 15 minutes.

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