Don’t tell your guests how you make this—it requires a horrifying amount of heavy cream—until they have eaten it. It’s so good that they will no doubt ask for the recipe. If you want to avoid using so much cream, you can also make it with béchamel sauce.
Season with salt and pepper and cover loosely with aluminum foil.
Bake for about 30 minutes, or until the cream begins to thicken. Remove the foil and bake for 5 to 10 minutes more, or until the cream is very thick but not oily and is lightly browned. Serve right away on warmed plates.
How to Make Leek Gratin
© 2007 James Peterson. All rights reserved.