Baked Leeks with Cream and Cheese

8 medium leeks, white and light-green parts only
1¾ cups heavy cream
sea salt
black pepper, freshly cracked
1/3 cup Pecorino Romano cheese, grated

Preheat oven to 375°F.

Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.

In a large skillet, combine cream and leeks; season with salt and pepper.

Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.

Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

Makes 8 servings.