Active Time: 15 minutes
Cook Time: 1 hour
This decadent gratin can be served with a crisp green salad for lunch, or as a hearty side dish for dinner. Selles sur Cher adds a creamy, minerally dimension to the delicate flavor of the leeks.
1 cup heavy cream
¼ teaspoon Kosher Salt
¼ teaspoon white pepper (substitute black pepper if you don’t have white pepper on hand)
1 cup Panko breadcrumbs
1 minced garlic clove
1 tablespoon chopped flat leaf parsley
1 teaspoon chopped thyme
1 teaspoon lemon zest
2 tablespoons unsalted butter, melted and slightly cooled
1 piece Selles sur Cher
Preheat the oven to 350°F.
Trim the dark green leaves and roots off the leeks, then cut them in half lengthwise and rinse them with cool water. Nestle them cut side up in an 8×12 or 9×13 glass baking dish. Season with salt and pepper. Pour the cream over the leeks, cover the dish with aluminum foil, and bake for about 45 minutes, until the leeks are very tender.
While the leeks are baking, prepare the breadcrumbs by mixing the crumbs with the garlic, parsley, thyme, and lemon zest. Add the melted butter and mix thoroughly.
Cut the cheese vertically into six slices.
Once the leeks have baked for 45 minutes, remove them from the oven and place the sliced cheese on top, then cover the leeks and cheese with breadcrumbs. Bake in the oven for another 15 minutes, until the breadcrumbs are browned and the cheese is bubbly. Allow the gratin to cool for ten minutes before serving.