Leeks Au Gratin Recipe
Ingredients
| Leeks | 2 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Half and Half | 1/2 Cup (16 tbs) | |
| 1/2 cup regular-strength chicken broth | ||
| Ground nutmeg | 1/4 Teaspoon | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Croutons | 3 Tablespoon, seasoned | |
Directions
Prepare leeks for cooking whole.
Divide into 2 portions and tie each into a bunch, securing it with string near both ends.
Boil or steam.
Drain well and snip off string; arrange leeks in a shallow baking dish.
Set aside.
Melt butter in a small pan over medium heat.
Add flour and cook, stirring, until bubbly.
Gradually stir in half-and-half and broth.
Cook, stirring constantly, until sauce boils and thickens.
Blend in nutmeg and 3/4 cup of the cheese; stir until cheese is melted.
Pour sauce evenly over leeks, then top with remaining 1/4 cup cheese and croutons.
Bake, uncovered, in a 375° oven until heated through and lightly browned (15 to 20 minutes).
Divide into 2 portions and tie each into a bunch, securing it with string near both ends.
Boil or steam.
Drain well and snip off string; arrange leeks in a shallow baking dish.
Set aside.
Melt butter in a small pan over medium heat.
Add flour and cook, stirring, until bubbly.
Gradually stir in half-and-half and broth.
Cook, stirring constantly, until sauce boils and thickens.
Blend in nutmeg and 3/4 cup of the cheese; stir until cheese is melted.
Pour sauce evenly over leeks, then top with remaining 1/4 cup cheese and croutons.
Bake, uncovered, in a 375° oven until heated through and lightly browned (15 to 20 minutes).
Chef
