Leeks in White Wine Sauce

6 leeks, white part only
2 oz butter
2 oz flour
2 cups white wine, heated
½ cup cream
3 oz Gruyère style cheese, grated (Jack style cheese would be good too)

Heat the oven to 375°.  Slice the leeks to 4-inch pieces and wash thoroughly.  Boil the leeks in salted water for 15 minutes.  Pour off the water and arrange the leeks on the bottom of a buttered gratin dish.  In a saucepan make a white roux: melt the butter, add the flour and cook for a few minutes, while whisking, without browning.  Add the hot wine and stir quickly to avoid lumps.  Cook for 5 minutes.  Add the cream and salt & pepper.  Pour over the leeks and sprinkle with the cheese.  Bake in the oven for approximately 20 minutes or until the top is browned.