Leeks with Mustards and Cheese
Transform humble leeks into an elegant, flavor-packed dish with this recipe for Leeks with Mustards and Cheese. Tender blanched leeks are nestled in a luscious, velvety sauce made from a perfect blend of Dijon and whole-grain mustards, rich Gruyère, and nutty Parmesan cheese. Topped with crispy golden breadcrumbs kissed with olive oil, this dish is baked to bubbly perfection, making it a show-stopping side or light vegetarian entrée. With its creamy texture, bold flavors, and stunning presentation, this recipe is perfect for dinner parties or weeknight indulgence. Plus, it’s ready in just 40 minutes, catering to both your craving for comfort food and your time-conscious cooking needs. Perfect for leek lovers, cheese enthusiasts, and anyone looking to amp up their vegetable repertoire!
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Ingredients
- 4 whole leeks
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 cup grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Trim the leeks, removing the dark green tops and roots, leaving just the white and light green parts. Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit or dirt.
Step 3
Bring a large pot of salted water to a boil. Add the leeks and cook for 5 minutes until slightly tender. Drain and set aside.
Step 4
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a smooth roux.
Step 5
Slowly pour in the milk, whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Step 6
Stir in the Dijon mustard, whole-grain mustard, Gruyère cheese, Parmesan cheese, salt, and black pepper. Remove from heat once the cheese has melted and the sauce is smooth.
Step 7
Arrange the blanched leeks in a baking dish in a single layer. Pour the mustard cheese sauce evenly over the leeks, ensuring they are well-coated.
Step 8
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the top of the leeks and sauce.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Step 10
Remove from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
| Serving size | (1025.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1711.1 |
| Total Fat 105.5g | 0% |
| Saturated Fat 55.7g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 265.9mg | 0% |
| Sodium 4231.7mg | 0% |
| Total Carbohydrate 121.8g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 36.1g | |
| Protein 75.1g | 0% |
| Vitamin D 185.0IU | 0% |
| Calcium 2153.2mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1393.5mg | 0% |
Source of Calories