Leeks are among my favorite vegetables, and are now at their best; fresh, plump and juicy. So obviously, I found myself buying some and then had to decide how to cook them. While I could use one of my former the recipes (check THIS PAGE), but this time, I’ve decided to use them as a base for mini-bakes.
Their light oniony flavor pairs well with cheeses, and I knew it will work beautifully with the Gruyère cheese I had, which has a wonderful sweetish-nutty flavor. To enhance that nutty flavor, and add another layer of texture, I’ve added a handful of walnuts to the mixture. Cooking the leeks in butter and milk gave them a soft, silky texture, so, for contrast, I saved some of the cheese-walnut crumbs that I’ve used for the base, and used it to create a crispy topping for the bakes. The bakes filled the kitchen with wonderful aroma while baking; the crust and topping were beautifully caramelized, while the center was soft and buttery. These tasty bakes can be served as an appetizer, as a main course for a light lunch, or as a side dish for dinner. Try them and enjoy.
Makes: 12
Prep time: 30 minutes
Baking time: 40-45 minutes
Ingredients:
For the bakes:
4 large leeks (see THIS post for cleaning tips)
1 Stick (115 grams) butter, divided
1 Tbs salt
½ tsp freshly ground four peppers mix
4.4 oz (125 grams) Gruyère Cheese, cut into large cubes
10-12 large walnut halves
1/3 cup flour
2 cups whole milk
½ tsp freshly ground nutmeg
¼ cup breadcrumbs
3 L eggs, beaten
1. Preheat the oven to 350F (175C). Line a muffin pan with 12 baking cups.
2. Trim the leeks, cut in half lengthwise and then slice thinly. Wash well and drain. Place in a large flat pot, along with 2/3 of the butter, salt and pepper. Cook over medium-high heat, stirring occasionally, until the leeks wilt and soften, about 10 minutes.
3. Meanwhile, place the cheese in a small food processor, fitted with the metal blade. Add 2 Tbs of the flour and process coarsely. Add the walnuts and process briefly. Add the remaining butter and process briefly.
4. Add the rest of the flour to the pot with the leeks, and mix until all the fat is absorbed in the flour. Gradually add the milk and mix well. Add the nutmeg and ¾ of the cheese-walnuts crumbs, and mix well. Add the breadcrumbs and mix. Turn the heat off, taste and adjust seasoning if needed. Let the mixture cool a bit, add the eggs and mix well. Divide the mixture between the baking cups. Top with the rest of the cheese-walnuts crumbs.
5. Bake for 40-45 minutes, until the bakes are deep golden brown. Serve warm.
These look absolutely divine!
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Thank you Dorothy, I’m glad you liked the dish. It was very tasty! 🙂
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These look wonderful, and I was just wondering what to do with my leftover walnuts- perfect!
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Thank you Andrea, I’m glad you liked the dish. It is indeed perfect timing!I hope you’ll enjoy these tasty bakes. 🙂
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I planted leeks for the first time this past summer and fell in love. They will be getting a bigger piece of the garden this coming spring. I’m bookmarking this recipe to try! Love the flavor combo!
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Thank you Ella, I’m glad you liked the recipe. Leeks are wonderful in many ways of preparations. Looking forward to your recipes using them. 🙂
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Leeks, walnuts, and Gruyere? A magical combination! I love what you did here, and I’d include them as part of the vegetarian dishes for Thanksgiving if I wasn’t already set and planned. Thanks, though!
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Thank you Mimi! This combination of ingredients was indeed so wonderful. Glad you liked it. 🙂
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Yummy! 💕
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Thank you Bernice. 🙂
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In a world where often there seems noting ‘new under the sun’ it is delightful to read something one has not done and want to do do immediately. As this case in point 🙂 ! Have always loved leeks, have come to appreciate both taste and benefits of nuts more and more in recent years and naturally like the inclusion of cheese . . . recipe in my kitchen already . . .
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Thank you Eha, I’m glad you liked the recipe. I’m also very fond of each of the ingredients, and they paired so well together. I hope you’ll enjoy these tasty bakes. I’ll be happy to hear your comments. 🙂
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Absolutely delicious 😋
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Thank you! 🙂
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These look so delicious! I like the addition of those greenish yellow chunks in the savory bakes.
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Thank you Megala. The bakes were indeed very delicious. 🙂
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Leeks, to me, are gourmet all the way! 🌿🌱🍃
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Same here Gail! 🙂
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I always love to make recipes ahead of time (if possible) and freeze. I bet these would be good frozen then reheated. I’m sure they would be appreciated some time over the holiday weekend 🙂
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I’m with you on that Judy. It’s always great to have some prepared foods in the freezer, especially when in individual portions like here. I haven’t tried freezing these particular ones, but have done so with similar ones and I’m sure they’ll do well. I recommend defrosting overnight in the fridge, then warming in a toaster oven, as I’ve found that microwaving ruins the texture of such bakes.
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Good advice – I really don’t use my microwave for that reason 🙂
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By now I use it so rarely, mostly for some oil free popcorn when I feel like “dieting”! 😀
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These look so delicious, the combination is perfect 👌
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Thank you Myra, I’m glad you liked the bakes. They were very tasty! 🙂
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I’d love to make a boatload of these for appetizers for a party – but then i’d probably have to have a party…these sound divine!!
mollie
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lol Thank you Mollie, I can see the dilemma! I suggest making the amount mentioned here, so no need for a huge party! 🙂
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whew That was a close one. lol!
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🙂
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Your savory mini bakes are such fun. I really liked your Broccoli and Cauliflower mini bakes so I know I’ll like this one. Leeks are also widely popular at our house. Nothing better on a snowy night than a plate of Creamy Mushroom and Leek Pasta of a steaming bowl of leek soup and some crusty bread. Wait, why not a steamy bowl of leek soup with your Leeks, Gruyère Cheese and Walnuts Mini Bakes??
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Thank you Ron, I’m glad you liked the recipe. The dishes you’ve described sound so good! A real treat on a cold winter day. These mini bakes will definitely pair beautifully with them. Hope you’ll enjoy them. 🙂
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I liked your recipe Ronit, just 1/3 cup flour and rest of the ingredients increased the volume… wonderful!!
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Thank you Deeksha, I’m glad you liked the recipe. I tried to use as little flour as possible, so that the bakes will have a soft/buttery texture. It worked well. 🙂
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I love leeks and I love walnuts. Now I have to experiment with fake cheeses to make this work, as I love this recipe!
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Thank you Dolly, I’m glad you liked the bakes. They were very tasty. It will be interesting to see your version. 🙂
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My pleasure, dear Ronit.
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Oh my! Yum! I need to try that. I looove leeks.
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Thank you Chris, I’m glad you liked the dish. I hope you’ll enjoy it. 🙂
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Yummy! Leeks are underated.
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Thank you Paul. I agree, leeks are definitely underrated. We need to change that! 🙂
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The combination of leeks, Gruyere cheese, and walnuts is inspired. The mini-bakes look divine.
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Thank you Sheryl, I’m glad you liked the mini-bakes. They were indeed so very tasty. I plan on making them again for Thanksgiving dinner. 🙂
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Leeks are among my favorite vegetables too, they get so mellow and sweet when baked! These look great, totally my kinda savory cake. Thanks for sharing 🙂
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Thank you Jin, I’m glad to find another leeks aficionado! Glad to share this tasty dish. 🙂
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