Elegant Leeks au Gratin

Dec 10, 2012

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste.

Ingredients
8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal® all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted

Directions

1. Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
2. In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
3. In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
4. Bake uncovered about 25 minutes or until golden brown.

BUYING LEEKS
When you’re looking for leeks, choose those that have a crisp, bright green top and blemish-free white bulb.

How to Trim, Cut, and Wash Leeks – Gourmet Magazine

Recipe from Betty Crocker

Easy Sweet Potato Casserole

Dec 10, 2012

Made with mashed sweet potatoes and topped with crunchy pecans and brown sugar, this recipe is so easy to make and is a perfect side dish for your holiday meal. Using canned sweet potatoes is a real time saver!

Recipe from Southern Living, November 2006