The humble leek – often relegated to the back of the produce drawer, upstaged by the potato, or simply forgotten – deserves a bit of time in the spotlight. In spring, when this mild-mannered allium is at its best, it’s deliciously sweet and well-behaved. So, why not take advantage of its seductive charms and make a little bit of side dish magic?

This happens to be one of our favorite ways to use leeks, and it’s as simple as it gets. First we sauté those tender spring leeks in butter until they’re soft and sweet. Then we embellish them with a whorl of cream and a crumbling of Gorgonzola. If you follow our lead, you’ll find that the cream complements the leeks’ sweet flavor, while the Gorgonzola kicks the dish up a notch with its deliciously funky salty flavor. And, what’s even better, this simply decadent side goes perfectly with just about everything – seared scallops, baked potatoes, grilled fish, poached chicken breast, or even steak.

Creamed Leeks with Gorgonzola
By Lori & Paul
Serves 4


2 tablespoons butter
3 medium leeks, cleaned, trimmed and finely chopped
2 sprigs fresh thyme
kosher salt
freshly ground black pepper
1/2 cup heavy cream
1/8 cup crumbled Gorgonzola Cheese


Melt the butter in a non-stick sauté pan over medium heat. Add the leeks and sprigs of thyme, tossing to coat with butter, and then sprinkle with salt. Allow the leeks to cook until they are quite soft, about 6-8 minutes, stirring frequently. Add a tablespoon or two of water if the leeks begin to dry out or stick to the pan. Once the leeks are very tender, stir in the cream and simmer for 3-4 more minutes, or until the cream has thickened and bound to the leeks. Sprinkle with Gorgonzola and serve.

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