Creamy Leeks

Instructions

• 1Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 15 minutes. Press Confirm for P2 and set the oven to Broil, Medium, for 5 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 2To make the cream sauce, place the cream, garlic, salt, pepper, mustard and thyme sprigs in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, then immediately remove from the heat. Cover and allow to infuse for 15 minutes.
• 3Melt the butter in a 10-inch ovenproof skillet over medium heat. Arrange the leeks, standing upright on their cut ends, in the skillet. Cook for 5 minutes.
• 4Place a strainer over a liquid measuring cup and strain the infused cream. Discard the solids.
• 5Pour the cream over the leeks and bring to a boil. Remove the skillet from the heat.
• 6Once preheated, place the skillet in the oven and bake for 15 minutes in P1. At the end of P1 sprinkle with the parmesan. The oven will automatically switch to P2. At the end of P2 sprinkle with the breadcrumbs, set the oven to Broil, Medium, for 3 minutes and press Start.
• 7The leeks should be tender when pierced with a sharp knife or skewer and the topping golden. If not, broil a little longer.
  Tip: It may need a little more or a little less extra cooking time, best to keep and eye on it.
• 8Sprinkle with the reserved thyme leaves and serve straight from the skillet.