Baked Leeks with Cheese and Yogurt

READY IN: 1hr
Recipe by basia1

Delicious meal. again, from Linda Fraszer's "Vegetarian Cooking"

Top Review by Pets'R'us

Wonderful leek dish, the only things I did different were, cutting up the leeks and I added grated nutmeg to the sauce. Next time I will broably leave out the breadcrumbs, add the cheese to the sauce and then bake for 10-15 minutes

Ingredients Nutrition

  • 2 tablespoons butter
  • 8 small leeks (about 1 1/2 lbs.)
  • 2 small eggs or 1 large egg, beaten
  • 5 ounces fresh goat cheese
  • 13 cup plain yogurt
  • 12 cup grated parmesan cheese
  • 12 cup fresh white breadcrumbs or 12 cup brown breadcrumbs
  • salt & freshly ground black pepper

Directions

  1. Preheat oven to 350*F.
  2. Butter a shallow ovenproof dish.
  3. Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
  4. Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
  5. Remove and drain well using sloted spoon.
  6. Arrange (line'em up) in the prepared dish.
  7. Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
  8. Season well with salt and pepper.
  9. Pour the cheese and yogurt mixture over the leeks.
  10. Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
  11. Back for 35-40 minutes, until the top is crisp and golden brown.

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