The Leek Essential Guide (what you need to know):

By: Riley Box, Customer Service Manager

This week we are highlighting a unique veggie: leeks! Our Kitchen Director, Joel, loves to use leeks in soups. Leeks are in the same family as onions and garlic and can be used very similarly. However, leeks differ from onions in that it does not taste great to eat them raw. It’s best to eat the pale white part, but the green part can be used in a stock. Leeks go well with butter, cream, chicken, and eggs. Check out below for a potato/leek recipe, along with some additional recipes to use your share this week.

Scalloped Potatoes with Leeks

2 tablespoons unsalted butter, plus more for baking dish

2 Leeks, trimmed, thinly sliced, and make sure to rinse well

6 Russet potatoes (2 ½ pounds)

½ teaspoon coarse salt

⅛ teaspoon of freshly ground nutmeg

Freshly ground pepper

8 ounces Gruyere cheese, shredded (about 3 cups)

1 cup of heavy cream

1 cup homemade or low sodium stock store-bought chicken stock 


  1. Preheat oven to 350 degrees. Butter a 12- cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
  2. Arrange ⅓ of the potatoes in dish, slightly overlapping slices. Sprinkle with ½ of the salt, ½ of the nutmeg, and pepper, followed by ½ of the leeks and ⅓ of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. ( mixture can be refrigerated overnight)
  3. Bake for 30 minutes. Increase to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

Other cool recipes for this week:

And for your other leek needs, click here!