Deliciously rich, this creamy leek side dish always get served with my Sunday roast. If there's any left it's great the next day stirred through pasta with some crispy bacon sprinkled on top.
The quantities below make enough to serve 6 as part of a roast.
By Beth Sachs, 25/03/2010
- 40g unsalted butter
- 4 leeks, finely sliced
- 8 shallots, chopped
- 5 sprigs thyme
- Glass of white wine
- 250ml double cream
- 250g Gruyere, grated
- Step 1: Preheat the oven to 180c and melt the butter in a pan and gently fry the leeks, shallots and thyme for 10 minutes until softened. Pour in the white wine and leave to bubble away for 2 more minutes.
- Step 2: Add the double cream, season and simmer gently for 5 minutes. Transfer to an ovenproof dish.
- Step 3: Sprinkle the dish with the grated cheese and bake in the oven for 30 minutes.
Yield: serves 6 as part of a roast
Prep Time: 10 minutes
Cook Time: 45 minutes