Leeks au Gratin

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

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Prep Time 15 min
Total Time 50 min
Servings 8

Ingredients

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

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Directions

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.