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“This is from Cooking Light. Posting for ZWT3. Great Brittain or France.”

Ingredients Nutrition

  • 4 large leeks
  • 5 ounces reduced-fat reduced-sodium swiss cheese (4 slices, 1 1/4-ounce each ,such as Alpine Lace , cut in half lengthwise)
  • 4 ounces lean ham (4 slices, 1 oz. each, cut in half lengthwise)
  • 2 12 tablespoons all-purpose flour
  • 34 cup 1% low-fat milk
  • 34 cup reduced-sodium fat-free chicken broth
  • 2 teaspoons dry sherry
  • 18 teaspoon salt
  • 18 teaspoon black pepper
  • 14 cup breadcrumbs
  • 2 English muffins, split and toasted


  1. Remove roots, outer leaves, and tops from leeks; leave 6 inches of each leek.
  2. Cut each in half crosswise. Steam, covered, 8 minutes or until tender.
  3. Wrap each leek half in 1 piece of cheese and 1 piece of ham.
  4. Place wrapped leeks, seam sides down, in an 8-inch square baking dish.
  5. Preheat oven to 450°.
  6. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended.
  7. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk.
  8. Reduce heat; stir in sherry, salt, and pepper. Pour sauce over wrapped leeks, and sprinkle with breadcrumbs.
  9. Bake at 450° for 10 minutes or until golden.
  10. Arrange 2 wrapped leeks on each English muffin half; spoon sauce evenly over leeks.

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