Creamy Leeks with Goat Cheese

Although leeks are available throughout the year, they are in season and at their best from the fall through the early part of spring. I love their mild, subtle flavor and try to incorporate them in my cooking as often as possible. For instance, leeks are a great addition to a winter soup or in a vegetarian quiche. But in this simple and scrumptious dish, they take center stage. It's a great side to pork chops or white fish. I also like to use it as an unexpected topping on baked potatoes. Give it a try!

Serves 2-4

• 1 tablespoon olive oil or butter = 1 cuillère à soupe d'huile d'olive
• 4 to 6 leeks (white and light green parts only), rinsed and thinly sliced = 4 à 6  poireaux, rinsés et coupés en fines rondelles
• 4 tablespoons heavy cream = 4 cuillères à soupe de crême fleurette
• 4 tablespoons crumbled goat cheese = 4 cuillères à soupe de fromage de chèvre émietté
• Salt & pepper = sel et poivre

Heat oil in a large heavy skillet. Add leeks and cook, uncovered, over medium heat for about 10 minutes, stirring a few times.

Preheat oven to broil.

Add heavy cream to leeks, sprinkle with salt and pepper and transfer to a buttered baking dish. Top with crumbled goat cheese. Broil for 4-5 minutes. Serve right away. Enjoy!

Note: In an effort to keep the dish somewhat healthy, I have cut back on the heavy cream. For a creamier, more decadent version, you can definitely double the amount stated in the recipe.