Cheese-Topped Leeks

Cheese-Topped Leeks

2 servings
Preparation 15 min
Cooking 25 min

340 calories per serving 


Ingredients

2 leeks, cut into thin rounds   600 g
40 g Emmenthal cheese, or aged Cheddar , grated   1/2 cup
1/2 cup milk, partly skimmed, 2%   125 mL
2 tbsp butter, unsalted   28 g
3 1/2 tbsp cornstarch   28 g
1 cup vegetable broth, low-sodium   250 mL
2 tsp canola oil   10 mL
1 pinch nutmeg    
1 pinch salt [optional]   0.1 g

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.

Remarks

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

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)

Amount

% DV*

* DV = Daily Value

Calories

340

Fat

19 g

29 %

Saturated 10 g
+ Trans 0.5 g

51 %

Cholesterol

45 mg

Sodium

125 mg

5 %

Carbohydrate

36 g

12 %

Fibre

4 g

16 %

Sugars

9 g

Protein

10 g

Vitamin A

60 %

Vitamin C

25 %

Calcium

30 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ¾ serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Cheese | Vegetables | First courses/Appetizers | Main courses/Entrées | Bone-healthy | Halal | High Calcium | High Iron | High Vitamin D | Kosher | Low Sodium | Source of Omega-3 | Vegetarian | Bake

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