More Sauce to Your Leek

PISTOL: By this leek, I will most horribly revenge: I eat and eat, I swear--
FLUELLEN: Eat, I pray you: will you have some more sauce to your leek? there is not enough leek to swear by.
-- King Henry V, V.i

Oh my, what big leeks we had!

I didn't want to make a leek soup or anything where the leeks wouldn't be front and center, so I took a page from James Peterson's Vegetables (new to me, but highly recommended) and made something like his very simple leek gratin:

Halve the leeks in a baking dish, pour over a cup of heavy cream, add salt and pepper, and bake for 30 or 40 minutes.

Our lighter leek gratin had half a cup of light cream and half a cup of whole milk, actually.

(Can I digress for a moment? I decided this afternoon to go all old-school and look for a leek recipe in a book instead of on the Internet, and now I'm sorry. Our leeks were tasty, but just look at the sexier Jamie Oliver version of a leek gratin. And look at all the ideas on Epicurious! And on Ask Metafilter! And on TasteSpotting!)

Tuesday is our use-up-the-farm-share-vegetables day, so we served the leeks with roasted dinner: potatoes, butternut squash, apples, onions, and corn (all hacked into large pieces, tossed with oil and salt and pepper).