- 8 small leeks, root ends trimmed
- 6 tablespoons heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt
- White pepper
- Freshly grated nutmeg
How to make this recipe
Preheat the broiler. Cut off all but 3 inches of the dark green portion of the leeks. Make a horizontal slice lengthwise from the green ends, stopping at the firm white bulb. Rinse the leeks very well.”
In a pot of salted boiling water, blanch the leeks until just tender, about 8 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry. Halve the leeks lengthwise and arrange cut side up in a 2 1/2-quart gratin dish.
In a medium bowl, mix the cream with the cheese and season with salt, white pepper and nutmeg. Spoon the cream mixture over the leeks. Broil 6 inches from the heat for 7 to 8 minutes, until golden and bubbling. Season with salt and white
pepper and serve.