When I went to my cooking class we used leeks for the Chicken Pot Pie we made, which was really yummy by the way. The chef said leeks have a celery texture with an onion flavor, so I thought they would work with scalloped potatoes. What do you think?
According to simplyrecipe.com, when considering the leek mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.
The challenge when cooking with leeks is that they are almost always dirty. When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.
To clean the leek for this recipe first rinse the leek to wash off the visible dirt. Cut off the ends then cut it in half lengthwise. Fan open the leek and place it under cold water to get all the sand and dirt. Discard the dark greens and finely chop the rest.