Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
medium leeks with tops (3 lb)
tablespoons butter or margarine
tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
cup shredded Gruyère cheese (4 oz)
cup Progresso™ dry bread crumbs (any flavor)
teaspoons butter or margarine, melted
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.
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.
In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
Bake uncovered about 25 minutes or until golden brown.
To clean leeks, cut stalks lengthwise in half; rinse under cold water, separating leaves to remove sand and dirt.
When you’re looking for leeks, choose those that have a crisp, bright green top and blemish-free white bulb.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 80 ),
% Daily Value
- Total Fat
- 9 g
- 9 %
- (Saturated Fat
- 5 g,
- 5 %
- 25 mg
- 25 %;
- 270 mg
- 270 %;
- Total Carbohydrate
- 13 g
- 13 %
- (Dietary Fiber
- 2 g
- 2 %
- 8 g
- 8 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.