Leek gratin with Gruyère
Serves 6 and uses those leeks from the garden, or bought if you like. Great after a good walk.
- 3 to 4 leeks
- 20g (¾oz) butter, plus extra for greasing
- 200ml (3½fl oz) chicken or vegetable stock
- 200ml (3½fl oz) double cream
- 125g (4½oz) grated Gruyére
- Optional herbs: thyme or finely chopped rosemary
Heat the oven to 160°C/fan/gas mark 2-3 and grease a baking dish large enough to hold the leeks in two layers. Trim off the roots and most of the green from the leeks then quarter them lengthways. Rinse to remove any dirt and pat dry with kitchen roll or clean tea towel.
Place the leeks in their layers in the dish, season with salt and freshly ground black pepper, dot with butter, pour on the stock, cover with foil and bake for about 45 minutes. Remove from the oven, turn the leeks over, pour on the cream, add thyme or finely chopped rosemary if you wish, cover with foil and bake for another 30 minutes. Remove the foil, sprinkle with the Parmesan and return to the oven until the cheese has melted and glows with a golden colour.
Recipe courtesy: houseandgarden.co.uk