Cheese-Topped Leeks

26 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 25 min
340 calories/serving

Ingredients

2 leeks, sliced into thin rounds 600 g
40 g Emmenthal cheese, or aged Cheddar 1/2 cup
1/2 cup milk, partly skimmed, 2% 125 mL
2 tbsp butter, unsalted 28 g
3 1/2 tbsp white flour (all purpose) 28 g
1 cup chicken broth 250 mL
2 tsp canola oil 10 mL
1 pinch nutmeg
1 pinch salt [optional] 0.2 g

Before you start

This gratin may be served in single-servings, using shallow baking dishes containing about 1 cup ea.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the leeks, then slice them into thin rounds.
  3. Heat the oil in a saucepan over low heat, then add the leeks. Sauté about 5 min, add the warm broth and cook 10 min until the leeks are soft. Drain the leeks and set them aside in a bowl. Pour the drained broth back into the saucepan. Add the milk, warm a few minutes over very low heat and set aside.
  4. Melt the butter in another saucepan over low heat. Add the flour and mix well. Cook 5 min, with constant stirring so that the roux remains white.
  5. Gradually pour the warm broth and milk over the roux, whisking gently. After about 5 min, when the mixture is almost homogeneous, add the leeks and the grated nutmeg. Simmer 5 min, stirring occasionally. Pour in and blend 2/3 of the grated cheese. Adjust the seasoning. Salt may not be needed since the cheese is rather salty.
  6. Transfer all to an ovenproof dish and cover with the remaining cheese. Bake about 10 min until the cheese has formed a thin crust and is nicely browned on top. Serve.

Observations

Can be prepared a few days in advance and baked just before serving.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

340

Fat

19 g

29 %

Saturated 9.7 g
+ Trans 0.6 g

51 %

Cholesterol

40 mg

Sodium

420 mg

17 %

Carbohydrate

34 g

11 %

Fibre

4 g

16 %

Sugars

9 g

Net Carbs

30 g

Protein

11 g

Vitamin A

58 %

Vitamin C

27 %

Calcium

29 %

Iron

25 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 3
Milk and Alternatives ½
Meat and Alternatives ½
Fats 3 ½
More info
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Reviews

26 Reviews (23 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
may 14, 2009 | I would make this recipe again

My boyfriend and I had this is an English pub and loved it. When I saw that SOS had its own take on it - I had to give it a whirl. The result? Delicious! My bf scraped his dish clean. Took a bit longer in my crickity oven though - about 15 mins.

Useful 1
kirstenluise
july 31, 2024

Unusual! At least for me. It helped to learn it is British pub food. Once I got used to it, it was quite tasty. Note that the end result is almost soupy. Leftovers thicken quite a bit.

Useful 0
forager
april 03, 2022

Do you slice the leeks into rounds or strips and then roll them? Or leave them as stalks? The picture is confusing when compared to the Directions. Haven't made it yet.

Useful 0

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