Ingredients
Ingredients (serves 6)
1 whole garlic, broken into individual cloves
6 leeks (choose long, thin ones)
300m1 cream
200g grated raclette
100g grated parmesan
freshly ground nutmeg
salt, freshly ground black pepper
Method
• Put the garlic in a small pan with some olive oil, cover with foil and bake at 180C for 30 minutes (check the flesh of each clove, it is cooked when soft). Allow to cool and then squeeze the flesh from each clove and discard the skin.
• Cut the leeks just below where they begin to sprout into leaves. Clean the top part, and reserve for soup or stock. Split the rest lengthways, leaving the vegetable in one piece, and rinse well under running water. Be sure it is totally clean.
• Trim each leek into three even sections, about 6cm long. Place in an ovenproof dish.
• Warm cream with garlic, nutmeg and seasoning, pour over leeks and bake at 180C for 30 minutes.
• Sprinkle over the grated cheese and continue to cook for 15 minutes or until the cheese is golden.
• Serve immediately with lots of crusty bread to mop up the sauce.