Leek Gratin with Asiago Jarlsberg Mornay Sauce
Rich and wonderful classic country French recipe, using the entire leek, green and white.
The leeks are baked in a mornay sauce, topped with fresh torn bread and a sprinkling of more cheese.
6 c. sliced, thoroughly rinsed leeks (trim root and top ends, use everything in between)
1 1/2 c. torn bread pieces, such as baguette
1/2 c. mixed asiago/ Jarlsberg cheeses
Mornay sauce:
4 tbsp. butter or quality margarine
1/4 c. unbleached flour
2 c. milk
1/3 c. shredded Jarlsberg, Gruyere or Swiss cheese
1/3 c. shredded asiago or parmesan cheese
salt and white pepper to taste
1/2 tsp. dried thyme
1 bay leaf
dash nutmeg
Melt butter or margarine in saucepan over medium heat. Whisk in flour, stirring occasionally for about 5
minutes. Slowly pour in milk, whisking to thoroughly blend and thicken. Stir in cheeses and seasonings.
Pour over leeks in casserole dish, and evenly mix.
Top with bread pieces and bake uncovered at 350 degrees for 35 to 40 minutes, until leeks are tender,
sauce bubbly and gratin is lightly browned.