Leek gratin

Leeks are another food we never tried until the past few years. They make a wonderful addition to my onion soup (you can see that recipe elsewhere in my blog site). This is one recipe I followed nearly exactly as I saw it in the Food magazine. I just cut it in half for the two of us and served it with a rib roast. They went very well together.

Ingredients:

• 4 leeks, cut in half lengthwise and rinsed - white and light green parts only
• 1 cup heavy cream
• sea salt
• black pepper
• 1/4 cup grated Roman cheese

Directions:

1. Preheat oven to 375 degrees.
2. Place leeks and cream in large skillet and season with salt and pepper to your taste.
3. Bring to a boil over medium high heat; reduce heat to medium and simmer covered for 5 minutes. 
4. Uncover and continue to simmer for another 15 minutes to make sure leeks are tender.
5. Transfer leeks and sauce to a shallow baking dish. 
6. Sprinkle with cheese and bake 35 minutes.