Leeks can be fairly dirty so you need to clean them. Cut the root end, slice them down the center and run under cold water.

Remove any particularly dirty or dark green outer leaves. Then thinly slice the white and light green part of the leek.

Heat a sauté pan over medium-high heat add 2 tablespoons of butter, cook until foamy and add the leeks. Cook until translucent.

Add cream to the pan, when hot, add cream cheese and stir until incorporated, and then whisk in mustard and red pepper. When the mixture comes to a boil, lower the heat and add 7 ounces of the shredded cheese. Stir until incorporated and creamy.

Pour contents in a casserole dish and sprinkle with the remaining ounce of cheese.

Cover with aluminum foil and bake 15 minutes in a 350° oven.

To be completely honest I totally winged this one. I knew my son would still be hungry even after two avocados stuffed with tacos and all the fixings (this side was paired with my Mexcian Taco Stuffed Avocados). He has two hollow legs, and was still ravenous. So, I threw this casserole together with some ingredients I had laying around and it turned out great! An excellent twist to the classic favorite. You can change up the seasonings (maybe a Cajun or spicy version for those who like a little heat), add a little more cream or extra cheese to put your own spin on it. I covered mine with tin foil, so it didn't lose too much moisture. Though, you can take the foil off for the last few minutes if you want it a little more browned on top.