• 3 pounds slender leeks
  • 1/2 cup whipping cream
  • 1/2 cup chicken broth
  • 1 tbsps snipped fresh marjoram or 1-1/2 tsp dried marjoram, crushed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1-1/2 cups soft French or Italian bread crumbs
  • 3 tbsps grated Parmesan cheese
  • 3 tbsps butter, melted
  • Fresh marjoram sprigs (optional)

I just can’t explain the pleasure it brings to walk out to your garden and pick something for that evenings meal.  Knowing that you planted that seed and nurtured that plant until it produced something for your family is very rewarding.  I found this wonderful recipe in my garden guide and recipe book, Better Homes and Gardens from Garden to Plate.  If you do garden, this is a very educational book and one that I go to quite often for inspiration.

Directions: 

  1. Preheat oven to 376 degrees.
  2. Prepare leeks, leaving pieces 4-5 inches long with white and pale green parts.
  3. Cut leeks in half lengthwise and chop into 2-4 inches.
  4. Pat dry with paper towels.
  5. Arrange leeks, cut sides down, in a greased 2 quart Au gratin dish or rectangular baking dish.
  6. For sauce, in a small bowl combine whipping cream and broth, pour sauce over leeks.
  7. Sprinkle with half of the marjoram, the salt, and pepper.
  8. Cover tightly with foil.
  9. Bake for 20 minutes.
  10. Meanwhile, in a small bowl combine bread crumbs, cheese, and remaining marjoram.
  11. Drizzle with butter, toss to coat crumbs.
  12. Sprinkle leeks with bread crumb mixture.
  13. Bake, uncovered, for 15-20 minutes more or until leeks are tender and crumbs are golden brown.
  14. If desired, garnish with fresh marjoram sprigs.