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Leek And Goat Cheese Gratin


10 small leeks
6 oz (180 g) fresh goat cheese
2 large eggs
1/2 cup sour cream
4 tbsp grated Parmesan cheese
2 tbsp bread crumbs
salt and ground black pepper to taste


1. Trim the leeks, slice each leek to within an inch of the root and wash the leeks thoroughly in cold water.

2. Place the leeks in saucepan, cover with hot water and cook until just tender (about 5 to 7 minutes).

3. Butter any shallow glass or ceramic gratin dish.

4. Drain the leeks and arrange in prepared gratin dish.

5. Beat the eggs with the fresh goat cheese, add 2 tbsp grated Parmesan cheese and sour cream, season with salt and pepper and pour over the prepared leeks.

6. Preheat the oven to 350 degree F or 180 degrees C.

7. In a small bowl mix 2 tbsp bread crumbs and remaining 2 tbsp grated Parmesan cheese. Sprinkle the mixture over the leeks in gratin dish and bake in the oven until the top is golden brown and crisp (for about 35 minutes). 

Makes 4-6 servings.

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