Baked leek gratin, a meal you'll devour

1 Preheat the oven to 200°C (gas mark 6/7).

2 Peel the leeks, cut them into quarters, lengthwise, and roughly cut them into slices.

Place them in a colander and rinse thoroughly to remove soil and impurities.

3 Peel and finely chop 2 garlic cloves.

4 Heat a frying pan over medium heat with 2 knoobs of butter and a dash of olive oil. Add the garlic.

Scoop out the leaves from 6 sprigs of thyme (2 for me). When the garlic is just starting to brown, add the leek and thyme. Mix well, switch to high heat, and cook for 10 minutes, while they cook and soften.
5 Meanwhile, grate 100g of Cheddar cheese (Parmesan cheese for me). Remove the pan from the heat, season with salt and pepper (gently over the salt, since there is some in the cheese). Add 20 cl of liquid cream (10 for me) and half of the cheese.

Mix the mixture well and then pour it into a baking dish of the right size to have, in the end, a thickness of vegetables of about 2.5 cm.
I used an earthenware dish with a diameter of 23 cm.

6 Sprinkle with the rest of the cheese and bake for about 20 minutes, until the surface of the dish is golden brown and appetizing.