Leeks Au Gratin

Ingredients

• 3 large potatoes, mashed with milk and butter
• 2 or 3 medium leeks with hard green leaves removed

For the Roux

• 4 T butter
• 4 T flour
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 2 cups milk, warmed
• 2 bay leaves
• 3/4 Cup Grated cheese.
• Olive oil Spray

Steps

1. Cook and mash the potatoes

2. Clean the leeks and cut into pieces

   Place into a sauce pan with the bottom just covered with salted water

   Bring to boil and simmer covered, until tender, about 10 minutes

3. Drain, reserve the liquor for the sauce

   Spread cooked leeks into a gratin dish

   Bechamel Sauce:

4. Melt butter

   Add flour

   Stir well and cook out the flour taste, about 3-4 minutes

   Season with Salt, pepper and mustard

5. Warm the milk with the bay leaf

   Add to roux

   Stir briskly and then use whisk to make sure there are no lumps

6. Add the reserved cooking liquor

   Bring slowly back to boil and cook for about 5 minutes

7. Stir in grated cheese, taste and adjust seasoning if necessary

   Pour over leeks

8. Spread the mashed potatoes over the top

   Spray with an olive oil spray

   Bake uncovered in 375F oven for about 30 minutes till brown on top and bubbling

Notes