Leeks Baked with Mint, Garlic and Cream

This is one of my mum’s specialities, which she adapted from a Simon Hopkinson recipe. Its a pretty permanent fixture for any roast dinner we have, and is one of my all-time favourite side dishes. The mint adds a freshness to the cream which stops it from being overwhelmingly rich, but it is still a fairly decadent dish. I feel you can probably get away with using a little less cream if you substituted it with a bit of vegetable stock, but where is the fun in that?

Serves 4 as a side dish


  • 5 leeks
  • 200ml cream
  • 1 clove garlic, chopped
  • 1 tablespoon chopped fresh mint
  • Butter for greasing


  • Trim the leeks, cutting off the ends and most of the green part, leaving an inch or two of green where it turns from white.
  • Cut into rings of about 1/2 to 3/4 inch thickness.
  • Cook for the leeks for 3-4 minutes in boiling salted water.
  • Meanwhile cook the cream in another saucepan until reduced by 1/3.
  • Spread the leeks out in a greased gratin dish.
  • Pour over the cream, and sprinkle with the garlic and mint.
  • Season and bake for 30-40 minutes at 180.


3 thoughts on “Leeks Baked with Mint, Garlic and Cream

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