Leeks Au Gratin
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2 lb (1 kg) leeks
3 tablespoons (45 g) butter
4 tablespoons plain flour
1/2 cup (125 ml) vegetable stock or water
1 cup (250 ml) milk
salt (optional!)
nutmeg
2/3 cup grated cheese

1. Trim the roots and damaged outer leaves. Quarter the leeks and wash thoroughly in warm running water. Wash them again. Place in a saucepan with about half a cup of water, cover and cook over a medium heat until tender. Drain if necessary. Keep warm.

2. Melt the butter in a saucepan and stir in the flour. Cook over a low heat for one minute.

3. Slowly add the vegetable stock or water, stirring constantly, until smooth.

4. Blend in the milk, continuing to stir, until smooth and thick.

5. Add (salt and) nutmeg to taste and half the cheese. Stir until the cheese is melted.

6. Butter a baking dish and place the leeks in it.

7. Pour cheese sauce over leeks and sprinkle remaining cheese on top.

8. Bake in a 350F (180C) oven for 1/2 hour. Serve immediately

Serves 4-6