• 8 leeks
• 2 potatoes
• 3 Tbsp. butter
• Salt and Pepper to taste
• 2 cups cheese sauce
• 1 small clove garlic, crushed
• 1 1/2 Cups shredded Cheddar cheese
• 1/2 Cup milk
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 Tbsp. grated Cheddar cheese for topping
• 1 Tbsp. finely chopped parsley for garnish

Wash leeks and cut into one-half-inch thick rounds. Peel and cut up potatoes to match size of leeks. Melt the 3 Tbsp. butter in a casserole; add vegetables and season with salt and pepper. Cover with a foil or a heavy lid and bake slowly until soft, approx. 1/2 hour.

Make a cheese sauce by melting the 2 Tbsp. butter and combining the flour to form a roux. Add the crushed garlic and the milk. Cook, stirring constantly until thickened. Add the cup and a half of cheese and stir until combined. Pour over vegetables, mixing well. Top with grated cheese and the chopped parsley. Heat in a 375 degree oven until heated through. Brown on top and serve.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.