Horseradish Creamed Leeks

• 4 leeks, trimmed, left whole, and each leek slit down one side to within 1 inch of the base (about 1 pound)
• 2 tablespoons unsalted butter
• 1/3 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon drained bottled horseradish (to taste)
• 3 tablespoons grated gruyere

1. In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit.
2. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter.
3. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender.
4. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper.
5. Pour the sauce over the leeks, sprinkle it with Gruyere, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

leeks, unsalted butter, chicken broth, heavy cream, horseradish, grated gruyere

Taken from www.food.com/recipe/horseradish-creamed-leeks-299694 (may not work)