Savoie Leek Gratin

• 2 tablespoons butter
• 12 large but not huge leeks, blanched
• Salt
• Pepper

Butter a 2-quart baking dish with the butter. Line the blanched leeks in the dish. Salt and pepper them. Pour on enough bouillon or broth to barely cover and add the Madeira. Bake in a preheated 325°F oven until the leeks are caramelized in the stock; should they color too much, cover them with parchment paper. When the stock has evaporated completely, add the cream and let it reduce until it c