Preparation:
Split the trimmed leeks in half lengthwise, and wash them well under cold tap water to remove any sand and dirt.
Bring the 1 cup of water to a boil in a large skillet, then place the leek halves in one layer in the skillet. Bring the water to a boil again over high heat, then cover the skillet, reduce the heat to medium high, and cook for 10 to 12 minutes, until the leeks are tender and most of the moisture has evaporated. (If there is any water remaining in the skillet, boil the leeks, uncovered, for about a minute to eliminate this moisture.)
Remove the leeks from the skillet, place them on a cutting board, and cut them horizontally into 3-inch lengths. Arrange the leek pieces (alternating white, light green and dark green pieces) in one layer in a 4 to 5 cup gratin dish.
Preheat the oven to 475 to 500 degrees, or preheat a broiler until it is very hot.
Place the bread, garlic, cheese, salt, and pepper in the bowl of a food processor, and process the mixture until it is finely chopped, then transfer it to a bowl. Add the oil, and mix gently with your hands to lightly coat the bread mixture with the oil. (Caution: Don't overmix or it will be come pasty.)
Spread the bread mixture on top of the leeks. Break the butter into small pieces, and dot the top of the gratin with the butter.
At serving time, place the gratin in the preheated oven, or place it under the hot broiler, positioning it so it is 9 to 10 inches from the heat. Cook for 7 to 8 minutes, until heated through and nicely browned on to |
