Leeks au Gratin with Cogruet
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 40 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Peel leeks and wash thoroughly. Cut off green parts (may be used in a soup) and boil white parts in salted water for about 15 minutes.
Béchamel Sauce:
1/3 cup (80 mL) butter
1/3 cup (80 mL) flour
1 1/4 cups (300 mL) milk
1 pinch nutmeg
Melt butter in medium saucepan over low heat. Blend in flour stirring frequently with a wooden spoon. Gradually stir in milk and whisk vigorously to mix it in smoothly.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer gently for 15 minutes. Season with salt and white pepper. Add a pinch of nutmeg.
Place cooked leeks in a gratin dish and cover with béchamel. Add lemon to taste.
Arrange Canadian Swiss-type Cogruet cheese slices over leeks and bake in oven at 400 °F (200 °C) for about 10 minutes.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 419 CaloriesProtein: 17 g
Carbohydrate: 41 g
Fat: 22 g
Calcium: 50 % / 546 mg
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