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

Side Dishes - Vegetables
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
MsgID: 3158513
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Cooking with Leeks
In this delicious frittata, the eggs frame a whirlwind of flavorful ingredients with all the colors of the Italian flag: Swiss chard, cherry tomatoes and Parmesan cheese." - From: The Longevity Kitchen

"The whole potato, skin and all, goes into this thick soup." - From: Cooking New American

"...a brilliant way to use a part of the leeks that usually gets thrown away." - From: Root-to-Stalk Cooking

"An extra layer of filo in the center graces the soft filling with satisfying crispness." - From: The Olive and the Caper

"Firm tofu is blended into a creamy mixture and seasoned to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche." - From: The Real Food Daily Cookbook

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