Cheese-Topped Leeks

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 25 min
390 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Bone-healthy


2 leeks, cut 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 cornstarch 28 g
1 cup chicken broth 250 mL
2 tsp canola oil 10 mL
1 pinch nutmeg
1 pinch salt [optional] 0.2 g

Before you start

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


  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.


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

Nutrition Facts Table

per 1 serving (350g)


% Daily Value




23 g

36 %

Saturated 12 g
+ Trans 0.8 g

64 %


50 mg


460 mg

19 %


36 g

12 %


4 g

15 %


9 g


10 g

Vitamin A

61 %

Vitamin C

27 %


29 %


21 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : ¾ serving
Milk and Alternatives : ¾ serving
Meat and Alternatives : 0 serving


This recipe is :
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
Free  :
Added Sugar
Diet-related health claims  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Milk and Alternatives ½
Meat and Alternatives ½
Fats 4 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again