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Leeks in Mornay Sauce

From Lynne Wilson


2 cups chicken broth
β…“ cup dry white wine
4-5 cups of leeks

Mornay Sauce:
3 Tbsp. butter melted
ΒΌ cup flour


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 β…“ cup grated Parmesan or β…“ cup grated Swiss Place under broiler until top is browned.