Baked Leeks with Bacon and Gruyère

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Appears in Cook's Illustrated March/April 1995

A two-step cooking process, starting with presteaming, is the secret to perfectly prepared leeks.

SERVES 4

TIME 1¼ hours

WHY THIS RECIPE WORKS

Steaming turned out to be an important intermediate step when developing our baked leeks recipe. Steaming softened the leeks, leaving them ready for the oven.

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