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Name: Leeks Au Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Leeks with tops; cut into; 1/4 ts Salt; 1 ts Margarine; melted; 2 tb Dry bread crumbs; 1 tb All-purpose flour; 1 ds Fresh ground black pepper; 1 tb Butter margarine blend; 2/3 c Skim milk; 1 ts All-purpose flour; 1/4 c Gruyere cheese

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INGREDIENTS

2 lb Leeks with tops; cut into
1/4 ts Salt
1 ts Margarine; melted
2 tb Dry bread crumbs
1 tb All-purpose flour
1 ds Fresh ground black pepper
TOPPING
1 tb Butter margarine blend
2/3 c Skim milk
1 ts All-purpose flour
1/4 c Gruyere cheese

Servings

INSTRUCTIONS

Heat 1" water to boiling in 2-quart saucepan. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain. Heat oven to 325. Prepare topping. Spray shallow 1-quart casserole with nonstick cooking spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Stir in cheese until melted. Stir in leeks. Pour into prepared casserole. Sprinkle with crumb topping. Bake uncovered about 25 minutes, or until heated through. Topping: Simply mix together the ingredients until the bread crumbs are moistened. Recipe By : Eating Quick and Easy Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 18:17:29 -0600 From: "magick@metronet.com" NOTES : 2 pounds of leeks should be approximately 4 medium leeks. This is supposed to be a low-fat recipe, and I suppose it would be okay the way it is written. Being personally unable to follow a recipe exactly, I use butter, extra cheese, extra pepper and usually make twice the amount of topping.

NOTES

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Leeks Au Gratin

2 lb Leeks with tops; cut into
1/4 ts Salt
1 ts Margarine; melted
2 tb Dry bread crumbs
1 tb All-purpose flour
1 ds Fresh ground black pepper
 TOPPING
1 tb Butter margarine blend
2/3 c Skim milk
1 ts All-purpose flour
1/4 c Gruyere cheese

Heat 1" water to boiling in 2-quart saucepan.  Add leeks.  Cover and cook  over medium heat about 5 minutes or until crisp-tender; drain. Heat oven to  325. Prepare topping. Spray shallow 1-quart casserole with nonstick cooking  spray. Heat margarine in 2-quart saucepan over low heat. Stir in flour,  salt and pepper. Cook over low heat, stirring constantly, until margarine  is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling,  stirring constantly. Stir in cheese until melted. Stir in leeks. Pour into  prepared casserole. Sprinkle with crumb topping. Bake uncovered about 25  minutes, or until heated through.  Topping:  Simply mix together the ingredients until the bread crumbs are  moistened.  Recipe By     : Eating Quick and Easy    Posted to MC-Recipe Digest V1 #270    Date: Wed, 30 Oct 1996 18:17:29 -0600    From: "magick@metronet.com" <magick@metronet.com>    NOTES : 2 pounds of leeks should be approximately 4 medium leeks. This is  supposed to be a low-fat recipe, and I suppose it would be okay the way it  is written.  Being personally unable to follow a recipe exactly, I use  butter, extra cheese, extra pepper and usually make twice the amount of  topping.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 4 Servings

Calories: 80
Calories from Fat: 23 (29%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 9.1mg		3 %
Sodium 123.7mg		4 %
Potassium 157.7mg		4 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8.3g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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