3 lbs. leeks (8 sm.)
2 tbsp. butter
1/8 tsp. grated nutmeg
1 c. light cream
1/2 c. freshly grated Parmesan cheese
Salt
Freshly ground pepper

Trim off root end and leaf end of each leek, leaving each about 7 inches in length. Split lengthwise, cut crosswise into 1 1/2-inch pieces (about 8 cups). Rinse thoroughly and drain.

Put leeks into a heavy skillet with the butter, nutmeg and salt and pepper to taste. Cook, stirring, for 1 minute. Add cream; simmer gently, covered, for 15 minutes.

Preheat broiler. Spoon the leeks into a baking and serving dish and smooth over the top. Sprinkle with cheese and broil until nicely glazed. Serve hot. If the dish is to be reheated, bake for 20 minutes in a 350 degree preheated oven. Serves 6.