This has to be the yummiest thing I have made all year! And I’m not being hyperbolic. It goes something like this… gorgeous leeks and leafy collards get covered in a gloriously cheesy sauce made with sharp Cheddar and French Gruyere. That gets topped with crispy croutons and grated parmesan before being tossed in the oven to bubble and bake. But want to know the best thing about this recipe? Everything comes together in one pot! No dishes, yay!
One-Pot Cheesy Leeks + Greens
4-6
servings1
hourIngredients
3 tbs butter
¼ cup flour
1 ½ cup whole milk (cold)
¾ cup heavy cream (cold)
1 ½ tsp salt, divided (1 + 1/2)
5 cracks of black pepper
⅛ tsp nutmeg
2 cups Gruyère
1 cup sharp Cheddar
4 cups collard greens, roughly chopped
2 leeks, light green parts, sliced
Olive oil for drizzling
4 slices, thick-cut sourdough or rustic loaf, cubed
½ cup grated parmesan
Directions
Preheat oven to 350F.
Melt butter in a deep cast iron or oven-safe dutch oven.
Whisk in flour over medium heat and continue whisking until thick (kind of like a paste) and golden. About 1 minute.
Gradually whisk in milk and cream until nice and smooth. Make sure the liquids are cold. To do this, I like to measure it out and keep it in the fridge until just before I use it.
Continue whisking until you see bubbles on the surface. Continue mixing for 2 more minutes or until thickened.
Add 1tsp salt, pepper and nutmeg. Stir to combine.
Add half the cheese and whisk until smooth. Add remaining cheese and continue whisking until smooth once again.
When the sauce is done, turn off the heat. Add collards and mix to coat in sauce. Spread the mixture out so it forms an even layer in the pan. Press leeks into the collard mixture. Sprinkle with ½ tsp salt and drizzle with oil.
Top with bread cubes and cover with grated parmesan.
Place in the oven and let cook for 35-40 minutes. The sauce should be bubbling and the bread golden grown. If your bread isn’t golden after 40 minutes, turn to broil and cook for 2 more minutes or until perfectly crisp and browned.