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Baby Leek Gratin
- 600g baby leeks (21 ounces)
- 1/4 cup chicken or vegetable stock
- 1/4 cup cream
- 1 teaspoon cognac (optional)
- 1/8 teaspoon white pepper
- salt to taste
- 1 tablespoon potato starch
- 2 tablespoons water
- 80 g Gruyere cheese (2.8 ounces), shredded
Directions:View on PBS Food
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