|4⅓||medium leeks, trimmed (white and pale green parts only), sliced ¼ inch thick|
|¼||teaspoon dried thyme|
|⅓||cup heavy cream|
|4||ounces sharp cheddar, grated|
|Salt and pepper, to taste|
|4||large (oval shaped), thick slices sourdough or rustic bread|
1. In a bowl of cold water, swish the leeks, separating the rings to release the dirt. Drain, rinse, and drain again.
2. In a skillet over medium heat, melt the butter. Cook the leeks, stirring often, for 10 minutes or until tender. Stir in the thyme and cream and cook for 1 minute more, or until the cream is bubbling. Remove the pan from the heat and stir in two-thirds of the cheese with salt and pepper.
3. Turn on the broiler. Place the slices on a baking sheet. Toast the bread on both sides until golden. Spread them with the leek mixture and top with the remaining cheese.
4. Broil for 2 minutes, watching them carefully, or until the cheese is bubbling and golden. Adapted from “River Cottage Veg”