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Ingredients
| eggs: 8 (hard-boiled//peeled) |
| leeks: 10 whole leeks |
| salted butter: 6 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| 2% milk: 1 1/2 cups |
| white cheddar cheese (shredded): 1/2 cup |
| parmesan cheese (grated): 1/4 cup |
| cayenne pepper: 1/4 tsp |
Leeks Au Gratin
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Quarter eggs lengthwise.
- Arrange in a single layer in broiler-safe 2 qt round dish.
- Set aside.
- Remove green portion from leeks, and halve lengthwise.
- Wash thoroughly, and pat dry.
- Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
- Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
- Cook leeks until tender, stirring occasionally.
- Spoon leeks over eggs in dish.
- Melt remaining 2 tbs butter in a skillet.
- Whisk in flour.
- Add milk, cook until thickened and bubbly.
- Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
- Season to taste with salt and pepper.
- Pour the sauce over the leeks and eggs in dish.
- Sprinkle with remaining white cheddar cheese.
- Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.