Baked Leeks

Ingredients

• 600mL cooking cream or pure cream
• 1½ cups finely grated fresh parmesan, divided
• Salt & pepper, to taste
• 6 leeks, pale green & white parts only, washed well & cut into batons that are 3cm long

Method

• Preheat oven to 210°C.
• Grease an ovenproof baking dish measuring approx. 20 x 30cm.
• Place cream, 1 cup of grated parmesan and salt and pepper into a large bowl and add the leeks.
• Coat the leeks in the creamy sauce and then sit the leeks in the baking dish with the cut ends facing upwards.
• Try and pack as many rounds of leek in as you can.
• Spoon any leftover sauce around the leeks and then cover the dish loosely with foil.
• Cook for 45 mins and then remove the foil.
• Sprinkle with the remaining ½ cup of grated parmesan and bake for a further 15 mins until the leeks are softened and the cheese is golden and bubbly.
• Note: Using fresh parmesan is important as it melts into the sauce better than pre-shredded.