Leeks with mustards and cheese |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Leeks with cheese is a traditional dish in the Netherlands, the two mustards add a nice tang to this dish. If you are not a big mustard fan, start with using 1/2 tablespoons of the mustard. Ingredients:
3 lbs baby leeks, trimmed and washed and cut in half |
salt and pepper |
2 ounces butter |
3 ounces plain flour |
425 ml milk |
6 ounces cheddar cheese, grated |
1 ounce parmesan cheese, grated |
1 tablespoon coarse grain mustard |
1 tablespoon dijon mustard |
freshly grated nutmeg |
2 -3 tablespoons fresh white breadcrumbs |
1 ounce grated cheddar cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
3. Drain and put under cold water immediately to refresh and stop the cooking process.
4. Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
5. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
6. Add the grated cheddar and parmesan, then the mustards.
7. Season with salt and pepper and the nutmeg.
8. Put the leeks into a shallow serving dish and pour over the sauce.
9. Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
10. Bake in the oven for 20 minutes until the top is golden brown.
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