From the book "Best Ever Three & Four Ingredient Cookbook "

This is quite a rich accompaniment that could easily be served as a meal in itself with brown rice or couscous (I’ll be posting a leek and couscous cake recipe shortly). Cheddar cheese has been used here for a slightly stronger flavor, but you could use milder cheese as a substitute.

Ingredients

4 large leeks or 12 baby leeks, trimmed and washed

150ml or 2/3 cup of double (heavy) cream

3oz mature Cheddar or Monterey Jack cheese grated (I use provolone and asiago mix)

1 tbsp olive oil

Salt and Pepper

Serves 4

Preparation

1. Preheat the grill (broiler) to high. If using large leeks, slice them lengthways. Heat the oil in a large frying pan and add the leeks. Season with salt and pepper and cook for about 4 minutes, stirring occasionally, until starting to turn golden.

2. Pour the cream into the pan and stir until well combined. Allow to bubble gently for a few minutes.

3. Preheat the grill (broiler). Transfer the creamy leeks to a shallow ovenproof dish and sprinkle with the cheese. Grill for 4 -5 minutes, or until the chese is golden brown and bubbling and serve immediately.