2 cups chicken broth
1/3cup dry white wine
4-5 cups of leeks
To make mornay sauce.
3tbsp butter melted
1/4 cup flour
Bring to a boil: 1st two ingrediants
Cut leeks, into 1 inch lengths and washed thoroughly. Simmer 10-15 minutes until leeks are tender. Remove leeks to buttered casserole, reserving the liquid in saucepan.
Cook 2-3 minutes Stir in broth-wine mixture (will be about 2 cups) Cook until smooth and thick, stirring constantly add salt and pepper as needed Stir in 1 cup grated Swiss or cheddar cheese Stir until melted pour over leeks. Sprinkle over top1/3 cup grated Parmesan or 1/3 cup grated Swiss Place under broiler until top is browned.