- Calories 325
- Fat 20g
- Sat fat 8g
- Cholesterol 38mg
- Sodium 807mg
- Protein 10g
- Carbohydrate 28g
- Sugar 8g
- Fiber 2g
- Iron 3mg
- Calcium 302mg
Creamy Leek Gratin
Anna Williams
How to Make It
Step 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.
Step 2
In a small bowl, combine the bread pieces, oil, and ¼ teaspoon each salt and pepper.
Step 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.
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wlsa0b08244fb8e
2017-09-02T12:13:23-04:00
Good basic recipe, but I also made some changes. 1-use the entire leek stalk and cut into 1/4" slices (the green tops mellow the taste of the white part of the stalk), prettier presentation too. 2-more cheese. I just added the extra cheese on top of the mixture. I tried this with a Mexican cheese blend and it was great. 3-the topping. I used bread crumbs instead of bread slices, and I added some cooked bacon pieces on top of the mixture before adding the bread crumbs. 4-baking dish size. I cut the recipe in half since it was the first trial. I used an 8x8 dish and half recipe fit. 5-pepper-definitely add freshly ground pepper. Enjoy!
Moopie6
2013-04-02T06:40:41-04:00
I actually really liked this, but made quite a few changes. First I only used 1 tsp of kosher salt and next time I would even use less. I also used 1% milk and thought it worked fine. I added 1 1/2 cups of cheese and chopped the leeks as MaineNancy suggests. This was great with Easter dinner.
MaineNancy
2012-07-30T08:21:24-04:00
This recipe sounded delicious, and it was....with the following changes: Decreased salt, increased cheese. Cooked in a 9x13 dish, because no way are 3 pounds of sliced leeks going to fit in a single layer in an 8x8 dish. (Who tested this?) Finally...chop the leeks up, for Heaven's sake. They were too stringy and you couldn't cut them up, even after all the baking. But tasted great after the changes, and I would cook it again.
KailuaMauiMama
2012-05-28T19:31:21-04:00
We're growing leeks so I was excited to see a recipe for them. This recipe was SO easy, but WAY too salty. I think you could pretty much cut the salt out altogether. Also, I put this in a 9x13 pan b/c it seemed like it would be really thick in the 8x8 pan. Salty, but tasted pretty ok. Don't know if I'll make it again.
