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Cook: 40 - 60 minutes


  • 475 g baby leeks
  • 50 g Cheddar cheese
  • 100 ml cream
  • 150 ml vegetable stock
  • 50 g Parmesan cheese
  • 50 g fresh breadcrumbs

Preheat the oven to 180ºC.
Place the baby leeks and Cheddar cheese in a shallow baking dish.
In a jug, mix together the cream and vegetable stock and pour over the leeks so they are completely covered.
Top with layers of the Parmesan and breadcrumbs, then bake in the oven for 45 to 60 min until golden and bubbling.
Serve immediately.

Recipe and photos: Elize de Kock

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