Leek and Fontina Gratin

• 2 tablespoons vegetable oil
• 2 pounds leeks
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup fontina, grated
• 1/2 teaspoon nutmeg, freshly grated
• 1 cup breadcrumbs
• 1/3 cup parmesan, grated

1. Preheat oven to 425 degrees.
2. Cut root ends off leeks, then use scissors to cut the dark outer leaves.
3. Cut the white and light green parts into 1/2-inch pieces.
4. Soak leeks in a large bowl or sinkful of water to remove grit, making sure to change water at least two times.
5. In a large skillet, heat oil over medium heat, then add leeks and garlic, then season with salt and pepper.
6. Saute leeks for about 6-7 minutes or until tender.
7. Transfer leeks to a bowl, then mix in cream, fontina, and nutmeg.
8. Pour mixture into a buttered 13- by 9-inch pan.
9. Mix breadcrumbs with parmesan cheese and sprinkle on top of leeks.
10. Bake for 10-15 minutes or until golden brown on top.

vegetable oil, leeks, garlic, heavy cream, fontina, nutmeg, breadcrumbs, parmesan

Taken from www.foodrepublic.com/recipes/leek-and-fontina-gratin-recipe/ (may not work)