Recipe: Leeks Au Gratin with Crumb Topping (using Gruyere)

LEEKS AU GRATIN

2 lb leeks with tops, cut into 1/2-inch pieces
1 tbsp butter or margarine
1 tbsp all-purpose flour
1 tsp all-purpose flour
1/4 tsp salt
1 dash fresh ground black pepper
2/3 cup fat free milk
1/4 cup Gruyere cheese
FOR THE CRUMB TOPPING:
2 tbsp dry bread crumbs
1 tsp butter or margarine, melted

Heat 1-inch water to boiling in 2-quart saucepan. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.

Heat oven to 325 degrees F. Spray shallow 1-quart casserole with nonstick cooking spray.

Heat 1 tablespoon butter in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly.

Stir in cheese until melted. Stir in leeks. Pour into prepared casserole.

For the crumb topping, combine the bread crumbs and melted butter until the bread crumbs are moistened. Sprinkle over the casserole.

Bake uncovered about 25 minutes, or until heated through.

Makes 4 servings
From: Kelly~WA, 09-19-2000