Cheese-Topped Leeks

Updated at: Thu, 17 Aug 2023 02:50:58 GMT

Step 1

Preheat the oven to 215°C/425°F.

Step 2

Prepare the leeks, then slice them into thin rounds.

Step 3

Heat the oil in a saucepan over low heat, then add the leeks.

Step 4

Sauté about 5 min, add the warm broth and cook 10 min until the leeks are soft.

Step 5

Drain the leeks and set them aside in a bowl.

Step 6

Pour the drained broth back into the saucepan.

Step 7

Add the milk, warm a few minutes over very low heat and set aside.

Step 8

Melt the butter in another saucepan over low heat.

Step 9

Add the flour and mix well.

Step 10

Cook 5 min, with constant stirring so that the roux remains white.

Step 11

Gradually pour the warm broth and milk over the roux, whisking gently.

Step 12

After about 5 min, when the mixture is almost homogeneous, add the leeks and the grated nutmeg.

Step 13

Simmer 5 min, stirring occasionally.

Step 14

Pour in and blend 2/3 of the grated cheese.

Step 15

Adjust the seasoning.

Step 16

Salt may not be needed since the cheese is rather salty.

Step 17

Transfer all to an ovenproof dish and cover with the remaining cheese.

Step 18

Bake about 10 min until the cheese has formed a thin crust and is nicely browned on top.

Step 19

Serve.

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