2 | leeks, sliced into thin rounds | 600 g | |
40 g | Emmenthal cheese, or aged Cheddar | 1/2 cup | |
1/2 cup | milk, partly skimmed, 2% | 125 mL | |
2 tbsp | butter, unsalted | 28 g | |
3 1/2 tbsp | white flour (all purpose) | 28 g | |
1 cup | chicken broth | 250 mL | |
2 tsp | canola oil | 10 mL | |
1 pinch | nutmeg | ||
1 pinch | salt [optional] | 0.2 g |
This gratin may be served in single-servings, using shallow baking dishes containing about 1 cup ea.
Can be prepared a few days in advance and baked just before serving.
per 1 serving (340 g)
Amount % Daily Value |
Calories 340 |
Fat 19 g 29 % |
Saturated
9.7 g
51 % |
Cholesterol 40 mg |
Sodium 420 mg 17 % |
Carbohydrate 34 g 11 % |
Fibre 4 g 16 % |
Sugars 9 g |
Net Carbs 30 g |
Protein 11 g |
Vitamin A 58 % |
Vitamin C 27 % |
Calcium 29 % |
Iron 25 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 3 |
Milk and Alternatives | ½ |
Meat and Alternatives | ½ |
Fats | 3 ½ |
My boyfriend and I had this is an English pub and loved it. When I saw that SOS had its own take on it - I had to give it a whirl. The result? Delicious! My bf scraped his dish clean. Took a bit longer in my crickity oven though - about 15 mins.
Do you slice the leeks into rounds or strips and then roll them? Or leave them as stalks? The picture is confusing when compared to the Directions. Haven't made it yet.