Name: Leeks with mustards and cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 3 lbs baby leeks, trimmed and washed and cut in half; salt and pepper; 2 ounces butter; 3 ounces plain flour; 425 ml milk; 6 ounces cheddar cheese, grated; 1 ounce parmesan cheese, grated; 1 tablespoon coarse grain mustard; 1 tablespoon Dijon mustard; freshly grated nutmeg; 2 -3 tablespoons fresh white breadcrumbs; 1 ounce grated cheddar cheese

6

Recipe by PetsRus

6

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Leeks with mustards and cheese created by Parsley

Leeks with cheese is a traditional dish in the Netherlands, the two mustards add a nice tang to this dish. If you are not a big mustard fan, start with using 1/2 tablespoons of the mustard.

Ready In:: 1hr
Serves:
Units:

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ingredients

3 lbs baby leeks, trimmed and washed and cut in half
salt and pepper
2 ounces butter
3 ounces plain flour
425 ml milk
6 ounces cheddar cheese, grated
1 ounce parmesan cheese, grated
1 tablespoon coarse grain mustard
1 tablespoon Dijon mustard
freshly grated nutmeg
For the topping
2 -3 tablespoons fresh white breadcrumbs
1 ounce grated cheddar cheese

directions

Preheat oven to 400 degrees F.
Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
Drain and put under cold water immediately to refresh and stop the cooking process.
Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
Add the grated cheddar and parmesan, then the mustards.
Season with salt and pepper and the nutmeg.
Put the leeks into a shallow serving dish and pour over the sauce.
Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
Bake in the oven for 20 minutes until the top is golden brown.

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RECIPE MADE WITH LOVE BY

@PetsRus

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@PetsRus

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"Leeks with cheese is a traditional dish in the Netherlands, the two mustards add a nice tang to this dish. If you are not a big mustard fan, start with using 1/2 tablespoons of the mustard."

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review by Caromcg

11/25/2011

Prepared this as a make-ahead side for Thanksgiving. So different from the usual; everyone LOVED it!<br/>I TRIPLED the recipe for twelve medium/large leeks. Prepared everything the day before and put in a 9x13 ceramic baker - lasagne-depth, but there was way too much sauce (I saved 1.5-2 cups and figure I'll make braised endive or etc later in the week). In the fridge over night. Since the casserole started cool, I baked it at 350 for an hour - mostly because that was the temp needed for the cornbread. It also allowed us to leave the turkey "rest."

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review by SheCooksToConquer

10/3/2007

Wow was that sauce good! But there was so much of it, and it was a bit soupy. Family LOVED the taste, and we spent most of dinner talking about other things we'd use the same sauce for: poached eggs, pasta with fish, braised endives. I'll try it again, I'm sure, and maybe figure out what I did (or didn't) do right.

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photo by Parsley

10/24/2005

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review by Parsley

10/23/2005

These leeks are terrific! I made the recipe exactly as written. Loved the cheese and mustard flavor. I've never prepared leeks like this before, but now I have a new favorite was of making leeks! Thanx for the recipe!

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review by jovigirl

9/3/2005

Very good! I really enjoyed these leeks - full of flavor and cheesy but not over-powering. Thanks for a great leek recipe!

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