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.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
25 mg
25 %;
Sodium
270 mg
270 %;
Total Carbohydrate
13 g
13 %
(Dietary Fiber
2 g
2 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
14%;
Calcium
24%;
Iron
8%;
Exchanges:
3 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.