Ingredients
8
medium leeks with tops (3 lb)
2
tablespoons butter or margarine
2
tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/3
cups milk
1
cup shredded Gruyère cheese (4 oz)
1/4
cup Progresso™ dry bread crumbs (any flavor)
2
teaspoons butter or margarine, melted
Preparation
Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
Bake uncovered about 25 minutes or until golden brown.
