2 slices of bacon, chopped
1 leek, cut into chiffonade
1 c. (250 ml) cream 15%
1/2 c. (125 ml) cream cheese, at room temperature
1 c. (250 ml) grated strong cheddar cheese
Vegetable oil, for cooking
Salt and pepper
Preheat oven to 425°F.
Heat a drizzle of vegetable oil in a cast iron skillet over medium heat and cook the chopped bacon until it begins to color.
Add the leek, lower the heat and continue cooking for 10 minutes, stirring regularly.
Add cream and cream cheese and cook, stirring constantly, until cheese is completely melted.
Add half of the cheddar, pepper generously and mix well.
Sprinkle with remaining cheddar, bake and cook for 10 minutes or until cheese is completely melted and begins to color.
Serve hot, even on the baking dish.
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