• 8servings
  • 50minutes
  • 160calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 medium leeks with tops (3 lb)

  2. 2 tablespoons butter or margarine

  3. 2 tablespoons plus 2 teaspoons Gold Medal® all-purpose flour

  4. 1/2 teaspoon salt

  5. 1/8 teaspoon pepper

  6. 1 1/3 cups milk

  7. 1 cup shredded Gruyere cheese (4 oz)

  8. 1/4 cup Progresso® dry bread crumbs (any flavor)

  9. 2 teaspoons butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.

  2. In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.

  3. In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.

  4. Bake uncovered about 25 minutes or until golden brown.


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