Cheese-Topped Leeks

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Ingredients

??? leeks, cut into thin rounds ???
??? Emmenthal cheese, or aged Cheddar, grated ???
??? milk, partly skimmed, 2% ???
??? butter, unsalted ???
??? cornstarch ???
??? vegetable broth ???
??? canola oil ???
??? nutmeg ???
??? salt [optional] ???

Before you start

This gratin may be served in single-servings, using shallow baking dishes containing about 1 cup ea.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the leeks, then slice them into thin rounds.
  3. Heat the oil in a saucepan over low heat, then add the leeks. Sauté about 5 min, add the warm broth and cook 10 min until the leeks are soft. Drain the leeks and set them aside in a bowl. Pour the drained broth back into the saucepan. Add the milk, warm a few minutes over very low heat and set aside.
  4. Melt the butter in another saucepan over low heat. Add the cornstarch and mix well. Cook 5 min, with constant stirring so that the mixture remains white.
  5. Gradually pour the warm broth and milk over the butter-cornstarch mixture, whisking gently. After about 5 min, when the mixture is almost homogeneous, add the leeks and the grated nutmeg. Simmer 5 min, stirring occasionally. Pour in and blend 2/3 of the grated cheese. Adjust the seasoning. Salt may not be needed since the cheese is rather salty.
  6. Transfer all to an ovenproof dish and cover with the remaining cheese. Bake about 10 min until the cheese has formed a thin crust and is nicely browned on top. Serve.

Observations

Can be prepared a few days in advance and baked just before serving.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

340

Fat

19 g

29 %

Saturated 9.7 g
+ Trans 0.6 g

51 %

Cholesterol

40 mg

Sodium

120 mg

5 %

Carbohydrate

36 g

12 %

Fibre

4 g

16 %

Sugars

9 g

Net Carbs

32 g

Protein

10 g

Vitamin A

58 %

Vitamin C

27 %

Calcium

29 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Manganese, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Iron, Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin D, Vitamin E
Source of  :
Copper, Fibre, Niacin, Omega-3, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Milk and Alternatives ½
Meat and Alternatives ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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