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Preheat your oven to 150. Chop the leeks and stand them upright in a dish. Drizzle with olive oil, salt & pepper, then roast for 1 hour until soft.
Add the cream, milk, garlic, nutmeg and half the cheese to a pan. Stir on a low heat for 5 mins then set aside.
When the leeks are soft, cover with the sauce and top with remaining cheese. Bake for 30 until golden and crisp.