Ingredients

• 3 pounds (1.3kg) leeks
• 1/2 cup (120ml) heavy cream
• 4 tablespoons (60ml) butter
• 1 cup (220ml) seasoned breadcrumbs
• 1/2 teaspoon (2.5ml) salt
• 1/2 teaspoon (2.5ml) pepper

Directions

1. Prep the leeks by cutting the large green end off. Then slice each leek down the middle long-ways, then cut horizontally into 1in (2cm) thick semi-circles. Afterwards, wash the cut leeks in cold water thoroughly to remove all the dirt.
2. Preheat oven to 400°F (205°C).
3. Melt two tablespoons of butter in a large skillet and add the leeks.
4. Cook until softened.
5. Taste the leeks for seasoning and add a small amount salt and pepper if necessary. Remember that the breadcrumbs already have seasoning.
6. Place the cooked leeks in an oven-proof container like the one shown in the picture or a 9 x 13 inch (23 x 33cm) baking dish.
7. Pour the heavy cream over the leeks until it reaches halfway up the level of the leeks in the dish then mix the leeks to combine with the cream.
8. In a separate bowl, melt the other 2 tablespoons (30ml) of butter (melted) then add the breadcrumbs and mix with a spoon until thorougly combined.
9. Sprinkle the breadcrumbs over the leeks to form a flat surface.
10. Bake at 400°F (205°C) approximatley 15 minutes until bubbling and the crust has toasted.