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Leeks Au Gratin Recipe
|Milk||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Egg yolk||1 , slightly beaten|
|Water||1 Cup (16 tbs)|
|Gruyere cheese cubes||1⁄2 Cup (8 tbs)|
|Finely grated gruyere cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3037 Calories from Fat 1347
% Daily Value*
Total Fat 152 g234%
Saturated Fat 88.5 g442.3%
Trans Fat 0 g
Cholesterol 491.3 mg163.8%
Sodium 1348 mg56.2%
Total Carbohydrates 326 g108.8%
Dietary Fiber 34.5 g138%
Sugars 95 g
Protein 117 g233.2%
Vitamin A 666.6% Vitamin C 360.4%
Calcium 283.5% Iron 231.5%
*Based on a 2000 Calorie diet
Melt the butter and stir in the flour, using a wire whisk.
When blended add the milk, stirring vigorously with the whisk.
When the mixture is thickened and smooth, continue cooking, stirring frequently, for ten or fifteen minutes.
Season with salt, pepper and nutmeg.
Remove the saucepan from the heat and, stirring rapidly, add the egg yolk.
Set aside until ready to use.
Meanwhile, trim off the roots of the leeks.
Trim off part of the green top.
Cut through the leeks to within half an inch of the root end.
Slit through but leave the half inch of root end intact.
Carefully wash the leeks, separating the leaves, under cold running water to remove the sand.
Dry briefly and tie the leeks into bunches, three or four to a bunch.
Place them in a suitable kettle and cover with cold water.
Add salt to taste and simmer until leeks are tender.
Drain the leeks.
Remove the string and cut the leeks in half halfway between the root end and the leaf end.
Butter a casserole generously and cover the bottom with the cooked leaf ends.
Combine the cubed cheese with the sauce and spoon half the sauce over the casserole.
Neatly arrange the cooked root ends over the sauce.
Add the remaining sauce and sprinkle with the grated cheese.
Bake until the casserole is bubbly and top is brown.
If necessary, run the casserole under the broiler briefly to finish the browning.