Prep Time: 15 minutes
Cook Time: 55 minutes
Serves: 4–6
Why You’ll Love This Dish
This cozy French-inspired leek recipe combines buttery, caramelized leeks with smoky bacon, thyme, and Parmesan — baked until golden and tender. It’s the kind of rustic side dish that feels fancy but is made with simple ingredients, perfect alongside roast chicken, steak, or as an appetizer with sourdough for dipping.
Ingredients
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4–6 large leeks (cleaned, trimmed, and cut into 2–3 inch sections)
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6 slices bacon
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3 tablespoons unsalted butter
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3 teaspoon fresh thyme (or dried)
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½ cup whole milk (or heavy cream for extra richness)
- 1/2 cup white wine
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½ teaspoon sea salt
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½ cup grated Parmesan cheese
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Freshly ground black pepper, to taste
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Optional: sourdough bread, for serving
Instructions
1. Prepare the leeks
Trim off the dark green tops and root ends of the leeks, then slice them into 2–3 inch rounds. Rinse thoroughly under running water to remove any dirt between the layers.
Butter a baking dish or Dutch oven and arrange the leeks standing upright, snugly side by side.
2. Cook the bacon
In a Dutch oven or skillet, cook the bacon until crisp (I love using a Dutch oven because, as my mom always taught me, it keeps the mess to a minimum).
Remove the bacon and chop it into small pieces. Set aside, reserving about 1 tablespoon of bacon fat.
3. Make the sauce
In a separate pan, melt the butter and sauté the thyme for 1 minute until fragrant. Add the white wine, let simmer for 2 minutes then add reserved bacon fat, milk, and salt. Stir until warm and combined.
Pour the mixture evenly over the leeks. Sprinkle chopped bacon and Parmesan on top.
4. Bake
Cover with a lid or foil and bake at 350°F (175°C) for 35 minutes. Remove the lid and bake for an additional 30 minutes, until the leeks are golden, bubbling, and fork-tender.
5. Serve
Serve warm with toasted sourdough bread for dipping — perfect for soaking up that creamy, savory sauce.
Serving Ideas
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Pairs beautifully with roasted chicken or beef bourguignon.
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Add breadcrumbs before baking for a crunchy gratin topping.
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Try swapping Parmesan for Gruyère for a more traditional French flavor.
