This was one of those recipes from a covered dish get together that everyone was raving about. Ewww…leeks! How can leeks be good? Can anything be more fattening than bacon and cream? Like they say, “Try it you’ll like it.” I know I’m serving it at my next get together.
by Pat Savoie.
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Ingredients
4 Leeks, white section only, discard green
1 lb Bacon
1 pint Whipping Cream
Parmesan cheese
Crackers
Method
Clean leeks by slicing (like the white bulb of green onions) and soaking in a bowl of cold water. (See our recipe for Julia’s Potato Leek Soup for examples of how to clean leeks.)
Fry bacon until crisp- Keep bacon grease in the pot. Drain bacon on paper towels and then crumble.
Pour leeks and bacon crumbles into a 9 x 13 baking dish.
Mix in a handful of shredded Parmesan cheese.
Pour whipping cream over mixture and sprinkle with more Parmesan cheese.
Bake 350 until bubbly throughout.
Serve with crackers.
Savoie Secrets: It's a Family Recipe 