Porri al Forno (Leeks Baked in Cream)
1Â½ lb. leeks, about 4 large stalks, green part removed
2 C. heavy cream
1Â½ C. grated Parmesan
Sea salt and freshly ground black pepper
Heat oven to 425Â°F. Cut leeks crosswise into 1Â½ inch rounds. You should have enough to pack closely into a 9 x 13 inch baking dish. Leeks will shrink during baking; if necessary, add more leeks to ensure a tight fit. In a bowl, toss together leeks, heavy cream, and 1 C. Parmesan; season with salt and pepper. Transfer and arrange in baking dish, cut sides up. Cover with foil and bake for 60 minutes. Remove foil, and sprinkle with remaining Parmesan. Finish baking until leeks are tender and browned, about 20 minutes.