Leeks Au Gratin

Adapted from https://sososimple.blogspot.com/2013/03/best-comfort-food-for-love-of-leeks.html

Servings: 6

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:

1) Melt butter

Add flour

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

Season with Salt, pepper and mustard

2) Warm the milk with the bay leaf

Add to roux

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

3) Add the reserved cooking liquor

Bring slowly back to boil and cook for about 5 minutes

4) Stir in grated cheese, taste and adjust seasoning if necessary

Pour over leeks

5) 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

Dale changed from 2 to 2-3 medium leeks 2023