 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Adapted from Cooking Light. The original recipe called for cloves, which I omitted. I made a couple of other minor changes. I haven't tried this, so am guessing at the prep and cooking times. Ingredients:
8 medium leeks, about 3 pounds, trimmed and cleaned |
2 cups 1% low-fat milk |
1/2 cup gruyere or 1/2 cup swiss cheese, grated |
1 garlic clove, minced |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground red pepper |
1 bay leaf |
1/4 cup all-purpose flour |
2 tablespoons dry white wine |
1 tablespoon butter |
1/2 teaspoon dried thyme |
vegetable oil cooking spray or oil |
2 tablespoons parmesan cheese, grated |
Directions:
1. Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels. Set aside.
2. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids.
3. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer 2 minutes or until butter melts, stirring constantly.
4. Remove from heat, and add Gruyere cheese, stirring until cheese melts.
5. Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray.
6. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper.
7. Bake, uncovered, at 400 degrees F for 25 minutes or until lightly browned.
|
|