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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 200°C. | 2. Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water. | 3. Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square). | 4. As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well. | 5. Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens. | 6. Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted. | 7. Remove the bayleaf, then pour the cheese sauce over the leeks. | 8. Top with remaining cheddar, and bake 20-30 minutes, until golden. | 9. If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	4			-	-	-	-
milk	450			66978.0	5248.44	3458.7	3590.46
cheddar cheese	110	g	grated divided	193.6	11.780999999999999	14.751	9.767999999999999
flour	25			14457.0	3165.135	235.025	56.09
butter	25	g	unsalted	142.5	6.5475	4.4525	12.0
bay leaf	1			-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
salt	1/8	teaspoon		-	-	-	-
mustard powder	1/8	teaspoon		-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.