LEEK CASSEROLE

Leek Casserole image

Provided by Amanda Hesser

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 8

Ingredients

10 medium leeks, white and light green parts only, cut into 1/2-inch-thick slices
7 slices bacon, cut crosswise into 1/2-inch pieces
4 tablespoons butter
1/3 cup all-purpose flour
2 cups whole milk
Salt and freshly ground black pepper
4 large eggs
1/3 cup freshly grated Parmesan

Steps:

Place leeks in a large bowl or a sink filled with water. Toss gently to remove any sand, changing water as necessary. Drain well.
In large skillet over medium-low heat, fry bacon until it just begins to brown. Discard all but 1 tablespoon of fat in pan. Add leeks, and saute until wilted, about 10 minutes. Transfer to large bowl, and set aside.
Preheat oven to 325 degrees. In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste. Slowly whisk in milk until mixture is smooth. Remove from heat, and season with salt and pepper to taste. 4. Whisk in eggs one at a time. Pour sauce over leeks, and toss gently to mix. Transfer to a shallow 2-quart baking dish. Smooth top, and sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Serve hot.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 559 milligrams, Sugar 8 grams, TransFat 0 grams