Braised Leek Dip

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Trim leeks, remove the first 2 outer layers, rinse well, and cut into 2-inch pieces.
3. Butter a cast-iron skillet over medium heat. Arrange leeks snugly in cast-iron skillet, sprinkle 1 teaspoon salt over leeks, and scatter tarragon over the top.
4. Melt most of the remaining butter in a saucepan over medium heat. Add anchovies and thyme and cook until anchovies dissolve, about 5 minutes.
5. Add wine, cream, and remaining salt to the anchovy mixture; pour over leeks and dot with remaining butter.
6. Cover skillet tightly with foil and bake for 35 minutes.
7. Uncover skillet, increase oven to 400 degrees Fahrenheit, and bake until golden brown, about 30 minutes. Serve warm.