Leek Casserole with Rice

Here is one of my favorite leek recipes. Typically, you can find nice leeks in the spring at the local grocery store.

Ingredients for 4 servings:

  • 4 thick leeks  (basically one per person.  If you use thin leeks, then you may want to use 8)
  • 8 slices of Muenster cheese, or another cheese that melts easily
  • 8 slices of ham, the kind that you would use on a sandwich (on the thin side)
  • 8 eggs
  • 1 and 1/3 cup of sour cream
  • 1 cup of milk
  • salt and pepper to taste

For the rice:

  • 1/4 to 1/3 cup of rice per person
  • 2 cups of chicken broth (or 2 and 2/3 cup if using more rice)
  • 2-4 tablespoons of butter
  • one small onion, finely chopped
  • salt to taste

Wash leeks, cut off the bottom hard root end, and cut off where the white stalk changes to green leaves. Check and make sure that there is no dirt on the top end where the leaves start.  Add leeks to a pot of boiling, salted water and boil for about ten minutes.  Remove from water and let drain and cool slightly.

If the leeks were thick, cut them in half. Wrap each piece in a slice of ham, then in a slice of cheese and place in a greased casserole dish.

Beat the eggs thoroughly with a hand mixer or a stand mixer.  Add salt and pepper to taste.  Beat in the sour cream and milk until the mixture is smooth and pour over the rolled leeks in the casserole dish. The egg mixture should cover the leeks.  (you can make more, with the same proportions, and add it).

Bake at 400 degree F, approximately 35-40 minutes.  The egg mixture should be firm and golden brown on top.

While the casserole is baking, prepare the rice.  Heat butter in a medium sized pot until hot, then add the chopped onion and heat until glassy looking. Add the rice and stir into the hot mixture until the rice is coated with the butter.  Add the chicken broth and salt if desired.  Bring to a boil, and then reduce heat to a slight simmer, cover pot and let the rice cook until all liquid is absorbed and the rice is tender.