Leek hot pot recipe

Grazia Giuliani
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Leek hot pot recipe

This dish is a beautiful side dish for both meat and fish. It can also be served as a starter on its own or as a main course with a salad for lunch or a light dinner.

At a glance
  • Cuisine Italian
  • Recipe Type Side
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 15 mins
  • Serves 4 people
  • 4 large leeks, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 30 g (1.1oz) butter
  • 150 g (5.3oz) Fontina cheese, cubed (or substitute with Emmenthaler or Gruye`re)
  • 200 ml (7fl oz) heavy cream
  • 50 g (1.8oz) breadcrumbs, dry
  • 1 pinch salt
  • 1 pinch pepper


  1. Pre-heat the oven to 180C / 350F / Gas Mark 4. Trim and wash the leeks. Cut them in half.
  2. Into a grill pan, pour the olive oil, heat it and, when hot, put the leeks on to braise for 5 minutes, constantly turning them. Grease 4 ovenproof moulds/bowls with butter.
  3. Cut the cheese into very small cubes. Mix the leeks with the cream, the cheese, salt and pepper then fill the moulds/bowls with this mixture. Sprinkle a generous amount of breadcrumbs over the top of each.
  4. Bake for 10 minutes until the breadcrumbs are golden and the cheese is melted. Serve hot.

Recipe taken from Versatile: Cooking & Living Italian. Image courtesy of ACC Editions.

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