Cauliflower Gratin with Leeks and White Cheddar

cooking.nytimes.com

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1 small-ish head cauliflower (about 2 pounds), green leaves removed

Olive oil, for drizzling

1 small leek, white and light green part only, very thinly sliced

Kosher salt and black pepper

¾ cup heavy cream

6 ounces sharp white Cheddar, grated (about 1½ cups)

Directions at cooking.nytimes.com

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