donna hay magazine

leek, parmesan and thyme gratin3 cups (210g) coarse sourdough breadcrumbs2 tablespoons extra virgin olive oil2 leeks (700g), trimmed and thinly sliced2 tablespoons thyme leavessea salt and cracked black pepper1 cup (35g) finely grated parmesan¾ cup (180g) sour cream½ cup (125ml) water``````Preheat a grill (broiler) to high. Place the breadcrumbs and1 tablespoon of the oil in a medium bowl. Mix to combine andset aside. Heat the remaining oil in a medium ovenproof fryingpan over high heat. Add the leek, half the thyme, salt and pepperand cook for 5–6 minutes or until soft. Add the parmesan, sourcream and water and stir to combine. Top with the breadcrumbsand cook under the grill (broiler) for 5–6 minutes or until golden.Sprinkle with remaining thyme to serve. Serves 4 as a side.30 http://www.donnahay.com