Leeks au gratin

Yield: 8 servings

Measure Ingredient
24 mediums Leeks
3 cups Fat-free chicken or beef
\N \N Stock
1 cup Dry white wine
4 ounces Butter
2 ounces Flour
8 ounces Cheddar,Swiss or Parmesan
\N \N Cheese -- grated
\N \N Salt and pepper

Trim and clean leeks, leaving them whole. Bring stock and wine to boil; add leeks. Cover and simmer about 8 minutes, till barely tender. Drain, reserving stock, and adding enough wine to make 1 quart. Arrange leeks in greased shallow baking pan. Make roux from butter and flour, cooking and stirring (but not browning) about 3 minutes. Stir in stock; whisk and cook until thickened, smooth and boiling. Stir in 6 oz cheese; cook and whisk until melted. Season with salt and pepper. Pour sauce over leeks. Top with remaining 2 oz cheese. Bake at 425F, or broil, till top is golden brown.

Recipe By : Culinary Reveiw From: Bright Larkin Date: 04-26-95 (159) Fido: Cooking

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