500g ricotta cheese
2 garlic cloves, grated
1 tbsp fresh thyme, chopped
2 tbsp olive oil
Salt and pepper
¼ cup parmesan, grated
1 cup breadcrumbs
2 tbsp parsley, chopped
Preheat the oven to 180°C. Grease a baking dish.
In a medium bowl whisk together ricotta, garlic, thyme, olive oil, salt and pepper. Spread evenly over the bottom of the greased dish.
Trim the dark green leaves and the roots off the leeks. Slice the leeks in half lengthwise, then rinse very well under running water until clean. Trim the leeks appropriately to fit the gratin dish, then place the leeks in a pot of boiling water cut-side up and blanch for 5 minutes or until softened. Remove from the water and drain on paper towel.
Layer the leeks over the ricotta mixture and press down. Sprinkle generously with breadcrumbs and parmesan.
Place in the oven and cook for 10-15 minutes until golden on top. Sprinkle with parsley to serve.