Leek and Cheddar Gratin
Ingredients
- 9 leeks, white and light green parts only
- 2 cups (500 mL) chicken or vegetable stock
- 1/2 cup (125 mL) dry white wine
- 3 tbsp (45 mL) butter
- 1/4 cup (60 mL) all-purpose flour
- 1-1/2 cups (375 mL) whole milk
- Pinch each salt and white pepper
- 1-1/4 cups (300 mL) shredded extra-old Cheddar cheese
- 2 tsp (10 mL) Dijon mustard
- 2 egg yolks
Preparation
Trim roots from leeks, keeping root end intact; slice in half lengthwise and rinse well to remove any grit between layers. In large pot, simmer leeks in stock and wine until tender, about 10 minutes. Drain, reserving 3/4 cup/175 mL cooking liquid. Arrange leeks, cut side up, in greased baking dish to fit snugly.
In saucepan, melt butter over medium heat; stir in flour and cook until flour no longer smells raw, but without browning, about 1 minute. Whisk in milk, reserved cooking liquid, salt and pepper. Bring to boil while whisking; reduce heat and simmer until thickened, about 5 minutes. Remove from heat; stir in cheese until melted. Whisk in mustard and yolks. Pour sauce over leeks; bake in 375F/190C oven until lightly golden on top, about 40 minutes.
Makes 9 servings.
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