Reviewed: May 2, 2012

I honestly thought I'd love this. And I didn't sorry. the cheese sauce, didn't have that cheese flavor at all. It tasted like a biscuit gravy. And I love leeks, in all sorts of dishes. But I made this twice thinking maybe it was out I presented the dish. The 1st time, I made it as instructed but no one would touch it, I guess the look was more off putting then the flavor. So I tried again a 2nd night and chopped up the leeks into smaller pieces instead of leaving the leeks in the long sliced form. I didn't try it the 1st time to know that I wasn't going to like it. But did the 2nd time and it really wasn't pleasing to anyone's taste but one of my kids. Sorry.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Dec. 29, 2011

12-28-11: Maybe extend the baking time a little. Still, a good taste.

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Reviewer:

Rex Hutcheson

Reviewed: Nov. 22, 2011

Only use the white/light green parts of the leek. Split in half lengthwise, then cut into 2 inch rounds. Sliced potatoes au gratin style (2) and added halved romas, about 10. Didn't have cheddar, so used mozzarella and a tiny bit of mexican cheese. Made bread crumbs out of one hoagie roll, and added that to the top. Looks delish, and am waiting now for it to cook.

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Reviewer:

Amy S

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 18, 2011

As another reviewer suggested, I modified this dish to be a complete meal (heartier over pasta or rice). I sliced the leeks into rings and rinsed them thoroughly. They filled most of my casserole dish - I used 5, discarding the dark green tops. Then I sprinkled bite-sized pieces of smoked turkey over the leeks, then made the cheese sauce and poured it on top of everything. A breadcrumb topping straight from the box and into the oven for about 20 minutes. Delicious! I could tweak it forever, but the basic light meal was amazing.

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Reviewer:

ANNABELLAMARIAMARIA

Reviewed: Oct. 2, 2011

Perfect! Must eat warm. It taste like a different meal when it's cold.

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Reviewer:

Valoria

Reviewed: Sep. 20, 2011

Absolutely LOVED this basic recipe - you can do so much with it to custom it to your own individual taste. This was my very first time preparing leeks as a sidedish, and I was very impressed with them. We will be enjoying them more often, perhaps with a touch more cheese added, and some seasoned salt. Thank you!

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Reviewer:

Pauline

Cooking Level: Beginning

Home Town: Cumberland, Rhode Island, USA

Reviewed: Aug. 6, 2011

I used young leeks from my garden and followed the recipe except I did sprinkle a few fine breadcrumbs, a little grated parmesan, and a little extra cheddar cheese over the top. My husband and I both loved it. It was simple, quick, I typically have all the ingredients on hand, and extremely tasty. It is definitely something I would consider serving as a side dish for guests.

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Reviewer:

19sultan83

Reviewed: Jun. 15, 2011

Finger-licking good!

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Reviewer:

KBJR

Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

Reviewed: Jun. 6, 2011

Definitely not our family's favorite. I probably won't make it again.

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Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

Reviewed: May 12, 2011

Delicious! I added potatoes and parmesan cheese to the milk, cheddar and flour mixture. Also added some extra cheddar on top because we love cheese :)

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