Creamy Leek Gratin

Creamy Leek Gratin
Anna Williams
Serves 6
preparation
15
minutes
cooking
60
minutes

Ingredients

2
tablespoons
unsalted butter
1/4
cup
all-purpose flour
2
cups
whole milk
kosher salt and black pepper
4
ounces
sharp Cheddar, grated (1 cup)
3
slices
sandwich bread, torn small pieces
3
tablespoons
olive oil
6
leeks (about 3 pounds)—white and light green parts only, halved lengthwise and root ends left intact

Directions

  1. Heat oven to 375° F. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook, whisking, for 30 seconds. Slowly whisk in the milk, 1½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat and stir in the Cheddar until melted.
  2. In a small bowl, combine the bread pieces, oil, and ¼ teaspoon each salt and pepper.
  3. Place the leeks in a single layer in the bottom of an 8-by-8-inch square or some other 2-quart baking dish. Cover with the milk mixture and sprinkle with the bread mixture. Cover the dish with foil and bake until the leeks are tender and the filling is bubbling, 25 to 35 minutes. Remove the foil and bake until the top is golden brown, 8 to 10 minutes more.

 

Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 325
  • Fat 20 g
  • Sat Fat 8 g
  • Cholesterol 38 mg
  • Sodium 807 mg
  • Protein 10 g
  • Carbohydrate 28 g
  • Sugar 8 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 302 mg
What does this mean? See Nutrition 101.