Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Leeks au Gratin
- Prep Time 15 min
- Total 50 min
- Servings 8
- Ingredients 9
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
-
Step4Bake uncovered about 25 minutes or until golden brown.
Nutrition
160
Calories
9 g
Total Fat
8 g
Protein
13 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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