Fantastic! I've made this or some variation (shitakes are a wonderful addition) every Thanksgiving since the recipe came out. A young friend called it "creamed onions for grown ups." guess I'm a grown up
This recipe is fantastic. I cut the leeks in half and accidently seperated them all. Still turned out great.
My husband and I loved this recipe.
I'll give this 5 stars because it tastes wonderful. However, I did have some problems with the recipe. For me, it required more time in the oven than indicated in the recipe, but that could just be my oven. The bigger problem though is that me and my guests all found it hard to cut into. (Although that didn't stop anyone from taking seconds or thirds). Those long pieces are a little challenging to cut into when you try to slice it on your plate. The second time I made it, I cut each long piece into a large chunk (needs to be big enough not to fall apart, but not too big because the goal is to try to avoid the cutting problem). It doesn't look as pretty, but it still tasted good. Luckily the recipe is yummy enough for "repeated tinkering/testing" until you hit on what works for you. I left off the Parm. cheese. I saved any leftover garlic/leek cream and used it to flavour mashed potatoes the next day.
Dec 30: Made this again over the holidays and even had time to sprinkle with the Parm....good with or without. Adding this note because I think the perfect sized chunk is 3 - 3 1/2 inches long (before I did about 1 1/2-2 inches...too short).
I made this for Thanksgiving and it was a hit! I prepared each of the parts in advance - the leeks were cleaned, cut into smaller-sized chunks and laid out in the buttered pan, seasoned with the thyme; the garlic cream was cooked and poured into a separate bowl, and the cheese went in a baggie for transporting. When we arrived at our holiday destination, I poured the sauce over the leeks and covered with parchment, then baked as directed, only longer (approx. 1 hour?). Will definitely make again.