Ingredients for Baked Leeks With Cheese And Yogurt
- 1 tbsp butter, softened, plus more for the dish
- 4 medium leeks
- Eggs (quantity not specified)
- 1 1/2 cups fresh goat cheese, softened
- 1/2 cup plain yogurt (Greek or regular)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup fresh white breadcrumbs
- salt & freshly ground black pepper, to taste
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How to Make Baked Leeks With Cheese And Yogurt
- Preheat your oven to 350°F (175°C).
- Butter a shallow 2-quart ovenproof dish.
- Clean the leeks thoroughly: Trim the root ends and the dark green parts. Cut a slit lengthwise, rinse under cold water, and thinly slice.
- Place the leeks in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer gently for 6-8 minutes, or until tender-crisp.
- Remove the leeks from the water using a slotted spoon and set aside to drain completely.
- Arrange the leeks evenly in the prepared baking dish.
- In a medium bowl, whisk together the softened goat cheese, Greek yogurt, and half of the Parmesan cheese (reserve the other half for topping).
- Season the cheese mixture generously with salt and pepper.
- Pour the cheese and yogurt mixture over the drained leeks, ensuring they are evenly coated.
- Combine the breadcrumbs and remaining Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the top of the leeks and cheese sauce.
- Bake for 35-40 minutes, or until the topping is golden brown and the leeks are tender. Allow to cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
37g
Fat
71g
Carbs
10g
