- - 2 large leeks, white/light green parts only
- - 1 1/2 cups heavy cream
- - 2 oz (about 1/2 cup) Asiago, grated
- - 4 oz (about 1 cup) Parmigiano-Reggiano, grated
- - 2 tbsp Cattleman’s Grill Tri-tip Seasoning
In a bowl, whisk together the heavy cream, asiago, half of the parmesan and the Cattleman’s Grill Tri-tip Seasoning. Pour the mixture over the leeks until mostly submerged, cover with foil and bake for 45 minutes.
Remove foil and sprinkle remaining cheeses over the dish. Continue baking until leeks are tender and beginning to brown, about 30 minutes.