Leeks Baked in Cream

• 8 large leeks
• 2 tablespoons butter
• 2 cups heavy cream
• 1 teaspoon coarse Dijon mustard
• Salt and white pepper to taste
• 2 tablespoons buttered fresh white breadcrumbs

1. Trim the leeks, discarding the roots and reserving the green parts for another use.
2. Cut the white parts in half lengthwise and rinse carefully to remove sand.
3. Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
4. Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks.
5. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.

leeks, butter, heavy cream, mustard, salt, white breadcrumbs

Taken from cooking.nytimes.com/recipes/689 (may not work)