Leeks au Gratin

 

8

medium leeks with tops (3 lb)

2

tablespoons butter or margarine

2

tablespoons plus 2 teaspoons Gold Medal® all-purpose flour

1/2

teaspoon salt

1/8

teaspoon pepper

1 1/3

cups milk

1

cup shredded Gruyère cheese (4 oz)

1/4

cup Progresso® dry bread crumbs (any flavor)

2

teaspoons butter or margarine, melted

• 1 Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
• 2 In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
• 3 In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
• 4 Bake uncovered about 25 minutes or until golden brown.