Name: Creamed Leeks
Cook time: 35 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 3 1/2 lb leeks, root ends trimmed; 2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded); 3/4 teaspoon salt; 3/8 teaspoon black pepper; 3/4 stick (6 tablespoons) unsalted butter; 1 cup heavy cream; 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)

Put a spin on creamed onions this holiday by using an ingredient from the same family instead. Not only do these leeks bake into something extraordinary, they get you out of the time-consuming task of peeling all those tiny pearl onions.

Cooks' notes:

•Bread crumbs can be cooked 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Scatter bread crumbs over leeks just before baking.
•Leeks can be cooked and assembled in dish with cream (but not sprinkled with crumbs and baked) 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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