Preparation

Clean the leeks, keeping only the white part.
Wash and drain them.
Cut the leeks in half.
Put 4 liters of water and 1 tablespoon of coarse salt in a saucepan.
Boil and add the leeks.
Cook without a lid for at least 45 minutes.
In the meantime, salt and pepper, put the nutmeg in the cream and beat it for a few minutes with a whisk. If the leeks are cooked, drain well, squeezing them a little to remove the excess water. Spread a few tablespoons of cream in a baking dish then put the leeks on top, neatly in a row against each other.
Pour a few tablespoons of cream, a little Parmesan cheese over the leeks and cover with another layer of leeks.
Cover with the cream and the remaining Parmesan.
Bake (th. 8) and let it brown for 30 minutes.
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Ingredients

  • 15 leeks
  • 1 tablespoon of coarse salt
  • 25 cl of cooking cream
  • salt and pepper
  • 2 pinches of nutmeg
  • 100 g of grated Parmesan cheese