This deliciously rich vegetable side dish forms part of my Easter Lunch Menu. Don't forget you can purchase all of the ingredients for my Easter Lunch in a handy recipe box from Natoora.
40g unsalted butter
4 leeks, finely sliced8 shallots, chopped
5 sprigs thyme
Glass of white wine
250ml double cream
250g Gruyere, grated
Step 1: Melt the butter in a pan and gently fry the leeks, shallots and thyme for 5-10 minutes until softened. Pour in the white wine and leave to bubble away for 5 minutes.
Step 2: Add the double cream, season and simmer gently for 5-6 minutes. Transfer to an ovenproof dish and leave to cool.
Step 3: Cover the dish with the grated cheese and bake in the oven for 25 minutes.
Other recipes you might enjoy;
Chorizo, Leek and Thyme Risotto
Leek Bacon and Feta Fritatta
Prawn and Vegetable Curry