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Leeks: Leeks au Gratin

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients


4 medium leeks with tops (about 2 lb) -- cut 1/2 inch pieces
Crumb Topping
1 tablespoon margarine
1 tablespoon plus
1 teaspoon all-purpose flour
1/4 teaspoon salt
1 Dash pepper
2/3 cup skim milk
1/2 cup shredded Gruyere cheese (2 oz)

CRUMB TOPPING:
2 tablespoons dry bread crumbs
1 teaspoon margarine -- melted


Recipe

Heat 1 inch water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.Heat oven to 325ºF. Prepare Crumb Topping. Spray shallow 1-quart casserole with nonstick cooking spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; 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. Sprinkle with Crumb Topping. Bake uncovered about 25 minutes or until heated through. CRUMB TOPPING Mix all ingredients.