Leek and Cheese Pie Recipe
My passion for Leek And Cheese Pie grew during high school days. I have a weakness for leeks, thus I prepare this recipe often. Indulge yourself in this Leek And Cheese Pie which is excellent served as a main dish. You certainly owe me a thanks for sharing this recipe.
Ingredients
Leeks - 1 3/4 lb
Milk - 1 3/4 cups
Cornstarch - 1 1/2 tbsp
Heavy cream - 1/2 cup
Nutmeg - pinch, grated
Hard cheese - 1 cup, grated
Butter - 1/4 cup, softened at room temperature
Salt
Pepper
Directions
GETTING READY
1 In a very large saucepan, bring 11 cups (5 1/2 pints) salted water to a boil.
2 Trim and wash the leeks, removing the tough, outer layer and the ends of the green leaves.
3 Keeping the leeks whole, partially cut through them into quarters from the top, green end to within about 3 in of the root end to enable you to wash them thoroughly.
4 Boil for 20 minutes and drain well.
5 Preheat the oven to 400°F.
6 Using a little butter, lightly grease a shallow ovenproof dish.
MAKING
7 In a saucepan, bring the milk slowly to a boil.
8 In a bowl, mix the cornstarch with 3 tbsp cold water.
9 Remove the milk from the heat and gradually stir in the cornstarch mixture.
10 Return to the heat and keep stirring as the milk thickens for about 1/2 minute.
11 Remove from the heat and gradually beat in the cream using a balloon whisk.
12 Season with salt, pepper, and nutmeg.
13 Slice the leeks across, cutting them in half.
14 Arrange in a single layer in the prepared dish alternating a green half with a white half.
15 Cover with the white sauce.
16 Sprinkle with the cheese and dot with flakes of the remaining butter.
17 Bake in the oven for 25 minutes.
18 Finish by placing under a very hot broiler for 5 minutes to brown.
SERVING
19 Cut and serve.
1 In a very large saucepan, bring 11 cups (5 1/2 pints) salted water to a boil.
2 Trim and wash the leeks, removing the tough, outer layer and the ends of the green leaves.
3 Keeping the leeks whole, partially cut through them into quarters from the top, green end to within about 3 in of the root end to enable you to wash them thoroughly.
4 Boil for 20 minutes and drain well.
5 Preheat the oven to 400°F.
6 Using a little butter, lightly grease a shallow ovenproof dish.
MAKING
7 In a saucepan, bring the milk slowly to a boil.
8 In a bowl, mix the cornstarch with 3 tbsp cold water.
9 Remove the milk from the heat and gradually stir in the cornstarch mixture.
10 Return to the heat and keep stirring as the milk thickens for about 1/2 minute.
11 Remove from the heat and gradually beat in the cream using a balloon whisk.
12 Season with salt, pepper, and nutmeg.
13 Slice the leeks across, cutting them in half.
14 Arrange in a single layer in the prepared dish alternating a green half with a white half.
15 Cover with the white sauce.
16 Sprinkle with the cheese and dot with flakes of the remaining butter.
17 Bake in the oven for 25 minutes.
18 Finish by placing under a very hot broiler for 5 minutes to brown.
SERVING
19 Cut and serve.
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