Gratin of Leeks

Serve with beef steaks

12 medium leeks
2 cups mascarpone cheese
1 teaspoon just grated nutmeg
1 teaspoon just ground pepper
1 1/2 teaspoons fine sea salt
1/2 cup grappa or vodka
2/3 cup grated Parmigiano Reggiano cheese
1 tablespoon Plugra butter

Preheat oven to 400 degrees. Trim the green parts off the leeks, split each one lengthwise and rinse with water to remove any elusive sand and grit. Then slice each one into thin rounds. Place leeks into a large mixing bowl. Set aside. Combine mascarpone, nutmeg, pepper, salt and grappa in another bowl and then toss this mixture into the leeks, coating each piece with the mixture. Spoon into buttered oval baking dish about 12 to 14 inches long. Scatter with the cheese and dot with butter. Bake 30 minutes or until a deep golden brown crust forms. Great with rib steaks.