Leeks au Gratin
If you would like me and really love the
flavor of leeks, you will want to serve these often, budget permitting.
I find this dish goes with many main-course selections, from baked fish
to grilled steak.
Makes 6 servings
12 to 18 thin or 6 fat leeks, trimmed, white and light green parts
only, fat leeks halved or quartered lengthwise, steamed until tender,
about 20 minutes, and drained
3 tablespoons butter
2 tablespoon all-purpose flour
Salt and fresh ground black pepper to taste
1 cup milk, regular or skim, or well-flavored chicken stock, hot
1 tablespoon Dijon-style mustard
1 cup grated Gruyere cheese, or Cheddar, fontina, or Comte
½ cup plain dried bread crumbs
Preheat the oven to 400 °F.
Arrange the leeks in a single layer in a shallow oblong baking dish.
In a medium-size heavy saucepan, melt 2 tablespoons of the butter over
medium heat. Stir in the flour and season well with salt and pepper.
Cook, stirring, being careful not to brown the mixture, for 3 minutes.
Whisk in the milk, beating until smooth. Cook, stirring, until the
sauce thickens, about 3 minutes. Remove from the heat and beat in the
mustard. Add the cheese, stirring until it melts. Pour this mixture
over the leeks.
Melt the remaining 1 tablespoon of butter in a small saucepan over low
heat. Remove the pan from the heat and stir in the bread crumbs.
Sprinkle the buttered crumbs over the leeks. Bake until the sauce is
bubbling and the crumbs are dark golden brown, about 20 minutes. Serve
this simple leeks au gratin cooking recipes very hot.