Ingredients

• 75g/2¾oz butter
• 500g/1lb 2oz leeks
• sliced and washed
• 3 sprigs fresh thyme
• leaves picked
• 150ml/5fl oz white wine
• 200ml/7fl oz double cream
• 75g/2¾oz brioche loaf
• cut into 1cm/½in cubes
• 50g/1¾oz Gruyère
• finely grated
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat 50g/1¾oz of the butter in a frying pan and fry the leeks and thyme for 2-3 minutes
• or until softened.
• Add the wine and cook until the volume of the liquid has reduced by two-thirds. Add the cream and reduce again by half. Season with salt and pepper and pour into an ovenproof dish.
• Heat a separate frying pan until hot. Add the remaining butter and the brioche. Cook until golden-brown on all sides. Season with salt and pepper and scatter over the top of the leeks.
• Sprinkle the cheese on top of the dish and cook in the oven for 20-30 minutes
• or until golden-brown and bubbling.