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Parmesan creamed leeks in a silver skillet.

Parmesan Creamed Leeks

Creamy and cheesy, these parmesan creamed leeks are a quick and easy veggies side. Cooked in one skillet on the stovetop and ready to serve in 15 minutes.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 237kcal
Author: Betty Davies


  • 3 large leeks
  • 1 tablespoon oil
  • 2 tablespoons salted butter
  • pinch salt and black pepper
  • 2 garlic cloves (minced)
  • ½ cup Heavy cream / whipping cream (35%) (120ml)
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons freshly grated parmesan


  • Trim the leeks and remove the tough outer leaves. Slice into rounds and rinse under cold running water to remove any loose dirt.
  • Heat the oil and butter in a skillet on a medium high heat. Once the butter has melted, add the sliced leeks with a pinch of salt and pepper.
  • Cook, stirring occasionally til the leeks are soft and are just staring to brown.
  • Stir in the minced garlic and cook for a minute or two.
  • Pour the cream into the skillet and add the nutmeg. Stir to combine.
  • Bring to a low boil or simmer and cook til the cream has reduced and thickened.
  • Take off of the heat, sprinkle over the parmesan, a little black pepper, and serve.


  • Cut the leeks into similar sized slices so that they cook through evenly.
  • Take care not to overcook the leeks, they should be just tender and very lightly browned. They will continue to cook once you add the cream.
  • Use freshly grated, rather than pre-grated parmesan for the best flavor and texture.


Calories: 237kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 115mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg