Parmesan Leek Gratin

By DreiFromBK

The sweet, tender leeks here are glazed under the broiler with a light Parmesan cream.

Ingredients

• 8 small leeks, root ends trimmed
• 6 tablespoons heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Kosher salt
• White pepper
• Freshly grated nutmeg

Details

Adapted from foodandwine.com

Preparation

Step 1

Preheat the broiler. Cut off all but 3 inches of the dark green portion of the leeks. Make a horizontal slice lengthwise from the green ends, stopping at the firm white bulb. Rinse the leeks very well.”
In a pot of salted boiling water, blanch the leeks until just tender, about 8 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry. Halve the leeks lengthwise and arrange cut side up in a 2 1/2-quart gratin dish.
In a medium bowl, mix the cream with the cheese and season with salt, white pepper and nutmeg. Spoon the cream mixture over the leeks. Broil 6 inches from the heat for 7 to 8 minutes, until golden and bubbling. Season with salt and white 
pepper and serve.