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Leek and parmesan gratin

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Wash the leeks, drain and chop in half, keeping only the white parts.
Put 4 litres of water ub a pan and add a large teablespoon of rock salt. Bring to the boil and add the leeks. Cook for at least ¾ of an hour without a lid on.
Meanwhile, season the single cream with salt, pepper and nutmeg and whip for a few minutes to thicken it slightly without beating it firm. If the leeks are cooked, drain and press in a sieve to get rid of any excess water. Put three tablespoons of cream in the bottom of your dish and arrange the leeks close together.
Add a layer of cream and grated cheese and another layer of leeks, cream and cheese.
Bake for 30 minutes at 210°C (th 8).

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