Cuisine de Michelle: Baked Leeks with Bread Crumbs

07 April 2016

Baked Leeks with Bread Crumbs

Final of the series of side dishes at Easter with my mom: Baked Leeks with Bread Crumbs. This is a somewhat rich dish that will delight leek lovers. If you've never had leeks, you really should--especially if you enjoy green onions. These are like green onions' sweeter cousin. The pepper in the dish gives it a nice kick, not overpowering.

Original recipe:
http://www.williams-sonoma.com/recipe/baked-leeks-with-bread-crumbs.html

Ingredients:

6 T. unsalted butter, divided; leave 1 T. in fridge or freezer
2 T. minced shallots
3 lb. leeks, dark green parts removed; light green and white portion chopped
1 tsp. salt, divided
3/4 tsp. freshly ground white pepper, divided
2 c. milk, plus more as needed
3 T. all-purpose flour
1/4 tsp. cayenne pepper
4 oz. shredded Gruyère cheese
1/2 c. fresh bread crumbs

Instructions:

1. Heat oven to 400°F.

2. In a skillet over medium heat, melt 2 T. of the butter. Add shallots, leeks, 1/2 tsp. of the salt, and 1/2 tsp. of the white pepper. Cook, stirring often, until leeks are translucent and very soft, about 10 min.

3. In a small saucepan over medium heat, warm the milk until small bubbles appear around the edge of the pan. Cover and remove from heat.

4. In a medium saucepan over medium heat, melt 3 T. of the butter. Remove from the heat and whisk in flour, remaining 1/2 tsp. salt, remaining 1/4 tsp. white pepper, and cayenne.

5. Set pan over medium-low heat and cook, stirring often, for 2 minutes.

6. Slowly whisk in the hot milk and simmer, stirring, until sauce thickens, about 15 minutes. (If sauce is too thin, increase the heat; if too thick, add a little more milk.)