Leeks au Gratin
Braised leeks in cream, finished with Pecorino Romano and baked until golden — a French-leaning side dish.
Ingredients
- 6 medium leeks (white and pale green part only)
- 350ml double cream
- 1 tsp fine salt
- 1/2 tsp black pepper
- 50g Pecorino Romano, grated
Instructions
- Preheat the oven to 190°C. Cut off the root end and tough leaf ends of the leeks, then cut lengthways in half and cut the halves crossways into 7cm pieces.
- Place the cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet and bring to the boil over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes, then uncover and simmer for a further 15 minutes. Remove from the heat and sprinkle with the cheese.
- Bake, uncovered, until the top is golden and the leeks are tender, 15-20 minutes. Let stand for 5-10 minutes before serving.