Reviewed: Nov. 22, 2009

This recipe gave me one of those why on earth didn't I think of that moments. I've been cooking cauliflower this way all my married life, it just never occurred to me to do it with leeks. I used just the white and pale green parts of the leeks as the dark green can be a bit bitter and tough. A big hit with my family. Thanks Stephstargirl.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 12, 2009

Yummy, Yummy!

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Reba

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Reviewed: Oct. 19, 2009

My husband and I didn't like this at all, but it was our first attempt and leeks, so maybe we just don't like leeks.

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Melinda

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Reviewed: Jun. 28, 2009

Never had leeks before and this recipe was very simple, quick, and tasty! I actually just sprinkled a little cheddar cheese on top and didn't even use the whole 1/2 cup as suggested and it still was great.

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tearosemoon

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

VERY easy to make. Quite tastey with the cheese sauce. Great for something different!

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ladyjane

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Reviewed: Mar. 13, 2009

Ours came out tough, hard to chew. But it was still tasty so we made it a second time.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 8, 2009

I would have cut the leeks up better and maybe added more to it.

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Kelly

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Reviewed: Feb. 14, 2009

This is very nice. I used mozzarella cheese because that's what I had. Very tender and good flavor. I cooked the leeks a bit longer to avoid any string texture.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Feb. 9, 2009

Pretty tasty, although, like another user, I was somewhat put off by the stringy texture of the leeks. Next time I think I will add bread crumbs, as other users have suggested - it definitely is lacking in texture. I used a smoked cheddar cheese, which gave it an AMAZING flavor, and I think I will do that every time I make it. A great recipe for my first time trying leeks!

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I didn't make this exactly, so I'm giving it four stars. I combined this with another recipe, since I needed to use up some eggplant as well. I made the cheese sauce nearly exactly as written--just increased the quantity a little. I used 1/2 cup of cheese before it was grated, so it was more than that after grating. I layered thinly sliced eggplant, leek, and roma tomato, poured on some of the sauce, made another layer, more sauce, a final layer of just eggplant, and the tiny bit of sauce that was left. I covered loosely with foil, and it is in the oven right now smelling great.

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RecipeRenegade

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Reviewed: Sep. 29, 2008

My husband and I both had to restrain ourselves from eating it all in one night. Only had 2 leeks, so I added 1 1/2 cups of leftover mashed potato on top, topping it off with a little bit of the grated cheddar.

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Megan

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Reviewed: Aug. 5, 2008

This recipe was awesome. I tweaked it a little bit by doubling the cheese sauce and adding in a couple of potatos that were cut au gratin style. Very delicious!

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Miss JJ

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Reviewed: Apr. 29, 2008

Not bad. I threw some sliced potatoes in there and made a real casserole.

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chefasheroo

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

Great recipe!! and very easy!!! My picky husband tried them for the first time and loved them!

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MDixon

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Reviewed: Nov. 4, 2007

4 stars with the additon of a buttered breadcrumb topping. It really makes the dish, adding crunch where otherwise there would only be mush. I wasn't crazy about the stringy texture of the leeks, which are fairly new to me. I cut off the green tops - was I supposed to peel off the outer layers too? Overall, a nice way to use up leftover leeks (I halved the sauce recipe to use on one large leek leftover from a stew.) This sauce would also work nicely for vidalia onions.

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Danielle

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Reviewed: Oct. 15, 2007

I liked this simple, easy to prepare recipe. I'm always trying to find new veggies to add to the table, and have recently decided to give leeks a try. This would be pretty easy to kick up the flavor by adding a dash or two of hot sauce if you are feeling adventuresome. I probably won't make these frequently, as hubby not a leek fan, but I liked the basic recipe.

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DAWNC

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

This was a quick and easy recipe and tasted delicious.

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jpm134

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Reviewed: Mar. 30, 2007

Delicious recipe! You can also use this as the springboard for a light main dish. Try wrapping slices of ham around the leeks before baking, then serve with a side of mashed potatoes, rice or crusty bread. This alternative version is particularly attractive if you don't halve the leeks (but you would need to pre-cook them for about 8 minutes, then either use the leek broth in place of some of the milk, or add it to a soup later). You can also add another layer of flavor to this dish by stirring about 1/4 tsp. dry or prepared mustard into the sauce before baking.

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Steffliesl

Cooking Level: Intermediate

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Baked Leeks

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