Serves: 4-6 Prep: 10 mins Cook: 55 mins
3 medium leeks
1 clove of garlic, crushed
100ml white wine
125 ml cream
sea salt & freshly ground black pepper
50g grated parmesan or gruyere cheese
handful of breadcrumbs
Preheat the oven to 180C fan.
Melt the butter in a large saucepan over a medium heat.
Add the garlic and cook for 2 minutes until softened.
Add the leeks and cook for 5 minutes with the lid on, stirring occasionally making sure not to burn the leeks.
Remove then lid, pour in the wine and bring to the boil. Allow to bubble away for a 3-4minutes. Reduce the heat and cook for a further 10 minutes.
Remove from the heat, stir in the cream and season with sea salt and freshly ground black pepper. Spoon into an overproof baking dish.
Sprinkle breadcrumbs and cheese on top.
Bake in the oven for 35 minutes.