Stewed leeks with potatoes in cream sauce

Here's a recipe for Stewed Leeks with Potatoes in Cream Sauce—a rich and comforting dish that's perfect as a side or even a main course.

Ingredients:

• 4 large leeks, trimmed and sliced (white and light green parts only)
• 4 medium potatoes, peeled and diced
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1 cup vegetable or chicken broth
• 1/2 cup grated Parmesan cheese (optional)
• 1 tsp dried thyme or rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the leeks:

• Slice the leeks and rinse them thoroughly to remove any dirt or grit. Drain well.

2. Sauté the leeks:

• In a large skillet or pot, heat the olive oil or butter over medium heat.
• Add the sliced leeks and cook, stirring occasionally, until they are softened and slightly caramelized, about 10 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.

3. Add the potatoes:

• Add the diced potatoes to the skillet with the leeks. Stir to combine.

4. Add the liquid:

• Pour in the vegetable or chicken broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.

5. Add the cream:

• Stir in the heavy cream or half-and-half.
• Add the dried thyme or rosemary. Season with salt and pepper to taste.
• Cook for an additional 5 minutes, or until the sauce has thickened slightly.

6. Finish and serve:

• If using, stir in the grated Parmesan cheese until melted and combined.
• Garnish with fresh parsley if desired.

Tips:

• For a richer flavor, you can substitute some of the heavy cream with sour cream or crème fraîche.
• You can add a splash of white wine to the sauce for additional depth of flavor.

This Stewed Leeks with Potatoes in Cream Sauce is creamy, comforting, and full of flavor—a perfect dish for a cozy meal. Enjoy!