Gratin of leeks
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Leeks; about 3 pounds, trimmed and cleaned |
| 2 | cups | 1% milk |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Ground nutmeg |
| 4 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | Clove garlic; minced | |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Dry white wine |
| 1 | tablespoon | Margarine |
| ½ | cup | Gruyere cheese; grated or Swiss Cheese |
| Vegetable cooking spray | ||
| 2 | tablespoons | Parmesan cheese; grated |
| ⅛ | teaspoon | Ground red pepper |
Directions
Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels.
Set aside.
Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids.
Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until glended. Bring to a boil; reduce heat, and simmer 2 minutes or until margarine melts, stirring constantly. Remove from heat, and add Gruyere cheese, stirring until cheese melts.
Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray.
Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper.
Bake, uncovered, at 400øF for 25 minutes or until lightly browned.
Recipe by: Cooking Light
Posted to recipelu-digest by Nesb2@... on Feb 23, 1998