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“Adapted from Cooking Light. The original recipe called for cloves, which I omitted. I made a couple of other minor changes. Posted for safekeeping. I haven't tried this, so am guessing at the prep and cooking times.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels. Set aside.
  2. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids.
  3. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer 2 minutes or until butter melts, stirring constantly.
  4. Remove from heat, and add Gruyere cheese, stirring until cheese melts.
  5. Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray.
  6. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper.
  7. Bake, uncovered, at 400 degrees F for 25 minutes or until lightly browned.

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