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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Grains, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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| Other Criteria : Christmas |
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Suzanne Lacorte, our associate art director, loves her sister's leeks in white sauce (reflecting their English heritage), and it is a constant family potluck dish. I enjoy gratins with cheese sauces (undoubtedly reflecting my Swiss heritage) – so I combined the two. If you wish, serve the gratin with garlic croûtes.
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Ingredients
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9 leeks, white and light green parts only |
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2 cups (500 mL) chicken or vegetable stock |
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1/2 cup (125 mL) dry white wine |
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3 tbsp (45 mL) butter |
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1/4 cup (60 mL) all-purpose flour |
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1-1/2 cups (375 mL) whole milk |
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Pinch each salt and white pepper |
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1-1/4 cups (300 mL) shredded extra-old |
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Cheddar cheese |
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2 tsp (10 mL) Dijon mustard |
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2 egg yolks |
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Preparation
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Trim roots from leeks, keeping root end intact; slice in half lengthwise and rinse well to remove any grit between layers. In large pot, simmer leeks in stock and wine until tender, about 10 minutes. Drain, reserving 3/4 cup/175 mL cooking liquid. Arrange leeks, cut side up, in greased baking dish to fit snugly.
In saucepan, melt butter over medium heat; stir in flour and cook until flour no longer smells raw, but without browning, about 1 minute. Whisk in milk, reserved cooking liquid, salt and pepper. Bring to boil while whisking; reduce heat and simmer until thickened, about 5 minutes. Remove from heat; stir in cheese until melted. Whisk in mustard and yolks. Pour sauce over leeks; bake in 375°F/190°C oven until lightly golden on top, about 40 minutes.
Makes 9 servings.
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Nutritional information
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Per serving: about 193 cal, 8 g pro, 12 g total fat (7 g sat. fat), 14 g carb, 1 g fibre, 77 mg chol, 377 mg sodium. % RDI: 19% calcium, 14% iron, 11% vit A, 8% vit C, 21% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2007
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