Creamy leeks make a great holiday side dish alongside other traditional sides like potatoes and greens. The breadcrumbs in this dish give it a satisfying crunch.

Yield: Serves 8



  • 2 tbsp salted butter
  • 16 cups sliced halved leeks (white and tender light green portions only)
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup crumbled soft goat cheese
  • 1 tbsp chopped fresh thyme
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup panko (Japanese-style bread crumbs)
  • 1 cup shredded Swiss cheese
  • 2 tbsp salted butter, melted


  1. Preheat oven to 375°F.
  2. Melt 2 tbsp butter in a Dutch oven over medium heat. Add leeks and sauté for 5 minutes.
  3. Add wine and cook, stirring, until wine is evaporated.
  4. Reduce heat and sauté until leeks are softened, about 10 - 12 minutes.
  5. Add cream, goat cheese, thyme, mustard, salt and pepper; cook, stirring, until heated through.
  6. Spoon mixture into a greased 8x11.5 inch baking dish.
  7. To prepare topping, combine panko, Swiss cheese and 2 tbsp melted butter. Sprinkle over leek mixture.
  8. Bake, uncovered, for 15 - 20 minutes or until mixture is bubbly and topping is golden brown.
  9. Let stand for 10 minutes before serving.
Nutritional analysis per serving:

343 calories, 19.1 g fat, 10.2 g protein, 33.1 g carbohydrate, 3.5 g fibre, 262 mg sodium