Leeks with mustards and cheese

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:
6
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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
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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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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."Reply
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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.Reply
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