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Leeks au Gratin

Leeks au Gratin
  • Prep 15 min
  • Total 50 min
  • Servings 8
Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Updated October 21, 2008
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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 Facts

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