A hearty baked leeks dish where the leeks are gently braised in a rich Parmesan‑cream sauce, then topped with thyme, pine nuts and extra cheese for a golden gratin.
Wash the leeks, trim off the dark green tops and slice them into roughly 3 cm pieces. Give the pieces a quick rinse to remove any grit.
Pre‑heat the oven to 200 °C (fan‑forced). Lightly brush a baking dish with butter and arrange the leeks upright so the dish is fully packed.
In a mixing bowl whisk together the cream, coarse mustard, freshly grated nutmeg, salt, pepper and half of the Parmesan until smooth.
Pour the sauce over the leeks, cover the dish tightly with aluminum foil and bake for about 50 minutes, until the leeks are very tender.
Remove the foil, sprinkle the remaining Parmesan, fresh thyme sprigs and pine nuts over the top and gratinate for another 20 minutes until golden and bubbling.
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