Leeks-with-cream-and-parmesan

I've made this for years, my own recipe probably straying from the original in Vegetarian Cooking for Everyone. I decided to contribute it here because today, in order to use up a single sheet of leftover puff pastry, I made a modified version and it was SO DELICIOUS! Even more delicious than the original, and with less cream.

• leeks (white and light green parts, thoroughly washed)
• cream
• parmesan cheese
• optional: puff pastry!

1. trim, wash, and slice the leeks into bite size or smaller pieces
2. steam the leeks to be fork tender
3. lightly grease a shallow baking dish with butter
4. put the leeks in, add cream, top with parmesan
5. bake until it just barely starts to bubble. It is still delicious if you let it boil in the oven, but less attractive since the cream separates.

1. more generously grease the baking dish
2. lightly dust puff pastry with flour to make it possible to handle it
3. line the dish, leaving corners out to partly close the top
4. put a thin layer of parmesan in the bottom
5. before adding the leeks, mix in a small amount of cream, only 1-2 T, and some grated parmesan
6. salt & pepper to taste
7. put the leeks-cream-parmesan mixture in the pastry, fold the corner in to cover some of the top
8. bake at 400° until the puff pastry is puffy and browned

originally submitted by marlacparker on Feb 13, 2022