Creamy Leek Gratin

Good basic recipe, but I also made some changes. 1-use the entire leek stalk and cut into 1/4" slices (the green tops mellow the taste of the white part of the stalk), prettier presentation too. 2-more cheese. I just added the extra cheese on top of the mixture. I tried this with a Mexican cheese blend and it was great. 3-the topping. I used bread crumbs instead of bread slices, and I added some cooked bacon pieces on top of the mixture before adding the bread crumbs. 4-baking dish size. I cut the recipe in half since it was the first trial. I used an 8x8 dish and half recipe fit. 5-pepper-definitely add freshly ground pepper. Enjoy!

I actually really liked this, but made quite a few changes. First I only used 1 tsp of kosher salt and next time I would even use less. I also used 1% milk and thought it worked fine. I added 1 1/2 cups of cheese and chopped the leeks as MaineNancy suggests. This was great with Easter dinner.

This recipe sounded delicious, and it was....with the following changes: Decreased salt, increased cheese. Cooked in a 9x13 dish, because no way are 3 pounds of sliced leeks going to fit in a single layer in an 8x8 dish. (Who tested this?) Finally...chop the leeks up, for Heaven's sake. They were too stringy and you couldn't cut them up, even after all the baking. But tasted great after the changes, and I would cook it again.

We're growing leeks so I was excited to see a recipe for them. This recipe was SO easy, but WAY too salty. I think you could pretty much cut the salt out altogether. Also, I put this in a 9x13 pan b/c it seemed like it would be really thick in the 8x8 pan. Salty, but tasted pretty ok. Don't know if I'll make it again.