This is an AWESOME dish. Didn't have any cream so I substituted 1/2c cottage cheese and 1/2c sour cream, beaten together well, for the cup of light cream. Still great and maybe was healthier(?). Wonderful balance - leeks are pungent, cottage cheese, sour cream mixture is smooth, and the cheese is both. Also had a bunch of onions I had to do something with, so I made a version with 3 medium size onions and a big sprinkle of dried parsley. Very good and worth doing as well, but leeks are definitely the best. Also used just run-of-the-mill supermarket Swiss, so the recipe does not have to be overly expensive. I would make it far enough in advance to give it a longer cooling period, as after only 10 minutes it was still runny. Reheats well, too.
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This is an AWESOME dish. Didn't have any cream so I substituted 1/2c cottage cheese and 1/2c...