With tender, young leeks the whole vegetable can be used in this dish. With older leeks it’s probably best to cook only the white fleshier parts, keeping the green part for soups.
Trim the leeks and wash them really carefully under cold running water. Cut across into narrow slices.
Heat the oil in a pan. Stir in the onion, garlic and bacon for 3–4 minutes, and then add the leeks. Stir until coated with the oil. Cook over moderate heat, stirring now and again until the vegetables are cooked and almost all the liquid from them has evaporated from the pan. Season with
Spoon the mixture into a hot ovenproof dish and sprinkle the cheese over the top. Place under a hot grill or in an oven for a few minutes until the cheese has melted and is bubbling. Very good with poultry and game.
© 1987 Geraldene Holt. All rights reserved.