Leeks in Mornay Sauce

From Lynne Wilson

Ingredients

2 cups chicken broth
⅓ cup dry white wine
4-5 cups of leeks

Mornay Sauce:
3 Tbsp. butter melted
¼ cup flour

Method

Bring chicken broth and white wine to a boil.

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 top ⅓ cup grated Parmesan or ⅓ cup grated Swiss Place under broiler until top is browned.