Confits de Poireaux aux Petits Lardons

Braised Leeks with Bacon

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

With tender, young leeks the whole vegetable can be used in this dish. With older leeks it’s probably best to cook only the white fleshier parts, keeping the green part for soups.


  • 680 g( lb) young tender leeks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove of garlic, crushed (optional)
  • 2–3 slices of smoked streaky bacon, diced
  • salt, milled pepper
  • 55 g(2 oz) Gruyère cheese, grated


Trim the leeks and wash them really carefully under cold running water. Cut across into narrow slices.

Heat the oil in a pan. Stir in the onion, garlic and bacon for 3–4 minutes, and then add the leeks. Stir until coated with the oil. Cook over moderate heat, stirring now and again until the vegetables are cooked and almost all the liquid from them has evaporated from the pan. Season with a little salt and pepper.

Spoon the mixture into a hot ovenproof dish and sprinkle the cheese over the top. Place under a hot grill or in an oven for a few minutes until the cheese has melted and is bubbling. Very good with poultry and game.