"In this easy to prepare side dish, leeks are baked in a creamy low-fat cheese sauce made with skim milk." — Stephstargirl
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1 1/2 cups
shredded Cheddar cheese
salt and pepper, to taste
leeks, halved lengthwise
Delicious recipe! You can also use this as the springboard for a light main dish. Try wrapping slices of ham around the leeks before baking, then serve with a side of mashed potatoes, rice or crusty bread. This alternative version is particularly attractive if you don't halve the leeks (but you would need to pre-cook them for about 8 minutes, then either use the leek broth in place of some of the milk, or add it to a soup later). You can also add another layer of flavor to this dish by stirring about 1/4 tsp. dry or prepared mustard into the sauce before baking.
I honestly thought I'd love this. And I didn't sorry. the cheese sauce, didn't have that cheese flavor at all. It tasted like a biscuit gravy. And I love leeks, in all sorts of dishes. But I made this twice thinking maybe it was out I presented the dish. The 1st time, I made it as instructed but no one would touch it, I guess the look was more off putting then the flavor. So I tried again a 2nd night and chopped up the leeks into smaller pieces instead of leaving the leeks in the long sliced form. I didn't try it the 1st time to know that I wasn't going to like it. But did the 2nd time and it really wasn't pleasing to anyone's taste but one of my kids. Sorry.
This recipe was awesome. I tweaked it a little bit by doubling the cheese sauce and adding in a couple of potatos that were cut au gratin style. Very delicious!
4 stars with the additon of a buttered breadcrumb topping. It really makes the dish, adding crunch where otherwise there would only be mush. I wasn't crazy about the stringy texture of the leeks, which are fairly new to me. I cut off the green tops - was I supposed to peel off the outer layers too? Overall, a nice way to use up leftover leeks (I halved the sauce recipe to use on one large leek leftover from a stew.) This sauce would also work nicely for vidalia onions.
Pretty tasty, although, like another user, I was somewhat put off by the stringy texture of the leeks. Next time I think I will add bread crumbs, as other users have suggested - it definitely is lacking in texture. I used a smoked cheddar cheese, which gave it an AMAZING flavor, and I think I will do that every time I make it. A great recipe for my first time trying leeks!
I didn't make this exactly, so I'm giving it four stars. I combined this with another recipe, since I needed to use up some eggplant as well. I made the cheese sauce nearly exactly as written--just increased the quantity a little. I used 1/2 cup of cheese before it was grated, so it was more than that after grating. I layered thinly sliced eggplant, leek, and roma tomato, poured on some of the sauce, made another layer, more sauce, a final layer of just eggplant, and the tiny bit of sauce that was left. I covered loosely with foil, and it is in the oven right now smelling great.
Not bad. I threw some sliced potatoes in there and made a real casserole.
My husband and I both had to restrain ourselves from eating it all in one night. Only had 2 leeks, so I added 1 1/2 cups of leftover mashed potato on top, topping it off with a little bit of the grated cheddar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 98
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