Rating: 3.5 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

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Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small bowl, combine the bread pieces, oil, and ¼ teaspoon each salt and pepper.

  • 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.

Nutrition Facts

325 calories; fat 20g; saturated fat 8g; cholesterol 38mg; sodium 807mg; protein 10g; carbohydrates 28g; sugars 8g; fiber 2g; iron 3mg; calcium 302mg.
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