A Gratin of Leeks – Kevin Lee Jacobs
"I think you’ll love this French gratin. After all, who can resist a sexy side dish (or vegetarian main course) of tender leeks, gloriously suspended in Sauce Mornay (white sauce with cheese), and topped off with crisp, buttery bread crumbs? You can assemble the entire dish several hours ahead of time, if you wish, and then bake it off about 30 minutes before your guests arrive. Note: This gratin is certainly..."
INGREDIENTS
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6-8 leeks (about 3 lbs total), trimmed and cleaned
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2 cups milk
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1 tablespoon cornstarch mixed with just enough water to make a smooth paste
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3/4 teaspoon salt
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Grinds of black pepper
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1/4 teaspoon (or to taste) ground nutmeg
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6 ounces (about 2 cups) finely-shredded Swiss cheese
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Breadcrumbs from 3 slices of fresh, white bread
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2 tablespoons butter, cut into small pieces
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