Leek Casserole

Name: Leek Casserole
Ingredients: 10 medium leeks, white and light green parts only, cut into 1/2-inch-thick slices; 7 slices bacon, cut crosswise into 1/2-inch pieces; 4 tablespoons butter; 13 cup all-purpose flour; 2 cups whole milk; Salt and freshly ground black pepper; 4 large eggs; 13 cup freshly grated Parmesan

8 ingredients

18 steps

Ingredients

10 medium leeks, white and light green parts only, cut into 1/2-inch-thick slices
7 slices bacon, cut crosswise into 1/2-inch pieces
4 tablespoons butter
13 cup all-purpose flour
2 cups whole milk
Salt and freshly ground black pepper
4 large eggs
13 cup freshly grated Parmesan

Directions

1

Place leeks in a large bowl or a sink filled with water.
2

Toss gently to remove any sand, changing water as necessary.
3

Drain well.
4

In large skillet over medium-low heat, fry bacon until it just begins to brown.
5

Discard all but 1 tablespoon of fat in pan.
6

Add leeks, and saute until wilted, about 10 minutes.
7

Transfer to large bowl, and set aside.
8

Preheat oven to 325 degrees.
9

In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste.
10

Slowly whisk in milk until mixture is smooth.
11

Remove from heat, and season with salt and pepper to taste.
12

4.
13

Whisk in eggs one at a time.
14

Pour sauce over leeks, and toss gently to mix.
15

Transfer to a shallow 2-quart baking dish.
16

Smooth top, and sprinkle with cheese.
17

Bake until set and golden brown, about 30 minutes.
18

Serve hot.