Description
Quietly impressive and surprisingly simple, these Creamy Braised Leeks are the best leeks you’ll ever eat!
Inspired by the viral TikTok recipe and perfected through careful testing, my version sears thick coins of leeks until golden, then gently simmers them in a white wine, Dijon, and thyme-spiked cream sauce. The leeks end up fork-tender, luxuriously creamy, and deeply infused with flavor.
Perfect for Sunday supper, steakhouse-inspired dinners, and any holiday table!
Ingredients
Scale
- 2 large leeks (about 3 pounds total before trimming, see Recipe Notes)
- 1-2 tablespoons very soft unsalted butter
- kosher salt and ground black pepper, to season
- 1-2 tablespoons neutral oil of choice
- ½ cup dry, unoaked white wine such as Pinot Grigio
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- optional: ¼ cup finely grated parmesan
Instructions
Method Overview:
Slice and clean the leeks into 1-inch coins. Sear cut sides in a skillet until golden, then transfer to a buttered baking dish. Deglaze the pan with white wine, stir in cream, Dijon, and thyme, and gently simmer until slightly thickened. Pour cream over leeks, cover tightly, and bake at 325 degrees F for 35-40 minutes until very tender. Optional: Top with parmesan and broil until bubbly and golden.
Step-By-Step Instructions:
- Clean the leeks: Trim the dark green tops and root ends. Slice the leeks crosswise into 1-inch pieces. Check the cut sides and, if an outer ring looks tough or dirt is trapped between layers, trim away just that outer section and discard. Transfer the sliced leeks to a bowl of cold water and let sit several minutes to loosen any remaining grit. Lift out and pat very dry.
- Meanwhile, prep the oven and baking dish: Preheat the oven to 325 degrees F with a rack in the top third. Use your fingers to butter a small 1-1 ½-quart baking dish (such as a 9-inch oval or 6×8-inch rectangular dish), then season lightly with kosher salt and a few twists of black pepper. Place on a small baking sheet to catch any drips, then set aside.
- Sear the leeks: Add just enough oil to lightly coat the bottom of a small skillet and place over medium heat. When hot, arrange the leeks in a single layer, cut side down, and cook 4-5 minutes until golden. Flip and cook on the second cut side for 4-5 minutes more. Transfer to the prepared baking dish, arranging them flat so the seared cut sides face up and down (not on their rounded sides), leaving a little space between pieces for the cream sauce.
- Build the braising cream: Deglaze the skillet used to sear the leeks with white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half. Reduce the heat to medium-low and stir in the cream, Dijon, and fresh thyme leaves. Season with a scant ½ teaspoon kosher salt, plus a few twists of black pepper. Gently simmer 2-3 minutes, until the sauce is slightly thickened and coats the back of a spoon. Avoid boiling, which can cause the cream to separate.
- Assemble and braise the leeks: Pour the thickened cream sauce over the leeks. The liquid should come nearly to the tops of the leeks without fully submerging them. Cover the baking dish tightly with foil. Transfer to the oven and bake for 35-40 minutes, until the leeks are very tender and easily pierced with a fork.
- Optional: Quickly finish under the broiler: Remove the foil and sprinkle parmesan over the creamy braised leeks. Turn the broiler to high. Return the leeks to the oven and broil 3-5 minutes, until bubbly and golden on top.
- Serve: Allow to cool slightly, then finish with a showering of finely chopped fresh chives, if desired. Enjoy!
Equipment
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All-Clad Stainless Steel Skillet
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Buy Now → Notes
- Choosing the right leeks: Leeks vary quite a bit in size! Look for thick leeks with long white and pale green shafts (about 2-2 ½ inches in diameter). You’ll need about 3 pounds total before trimming, which yields roughly 1 pound of usable white and light green parts. If using smaller or pre-trimmed leeks (like the packaged ones from Trader Joe’s), you may need 4-5 leeks to reach a similar volume.
Make-Ahead, Storage and Reheating:
- Make-Ahead: Braised leeks are a great make-ahead side dish. Prepare as directed through Step 5, cool completely, and refrigerate (covered) for up to 3 days. Reheat in a 325 degree F oven until warmed through, 15-20 minutes. If needed, add a small splash of cream to loosen the sauce. Broil and serve as directed.
- Storage and Reheating: Store leftover braised leeks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 325 degree F oven until warmed through, adding a splash of cream or milk if the sauce has thickened.