Instructions: Serves 4 to 6.

Slice leeks lengthwise and rinse under cold running water, fanning leaves to remove all sand. Quarter them, saving green parts for soup.

Bring 2 inches of water to boil in large pot over medium-high heat. Add leeks and simmer, covered, 5 minutes. Drain. (Reserve liquid to add to soup stocks, if desired.)

Layer leeks in 9-by 12-inch baking dish. In small bowl, make paste of bread crumbs, oil, cheese and garlic. Spread over top layer of leeks.

Sprinkle with nutmeg. Bake at 350 degrees 20 minutes until browned and bubbling. Serve hot or cold.

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