Ingredients
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3 lbs baby leeks, trimmed and washed and cut in half
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salt and pepper
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2 ounces butter
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3 ounces plain flour
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425 ml milk
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6 ounces cheddar cheese, grated
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1 ounce parmesan cheese, grated
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1 tablespoon coarse grain mustard
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1 tablespoon Dijon mustard
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freshly grated nutmeg
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2 -3 tablespoons fresh white breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
- Drain and put under cold water immediately to refresh and stop the cooking process.
- Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
- Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
- Add the grated cheddar and parmesan, then the mustards.
- Season with salt and pepper and the nutmeg.
- Put the leeks into a shallow serving dish and pour over the sauce.
- Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
- Bake in the oven for 20 minutes until the top is golden brown.