3 tbsp unsalted butter
1 tbsp olive oil
6 large leeks (or 8 smaller ones), cleaned and minced crosswise
2 tbsp flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1/8 tsp cayenne pepper
3/4 cup milk
1/4 lb fresh soft goat cheese, cut into several pieces
1 tbsp fresh Italian parsley, chopped
2 oz thinly sliced prosciutto, minced
1/3 cup gruyere cheese, finely grated
In a large skillet over medium heat, melt 1 tbsp of the butter with the olive oil. When the butter foams, add the leeks and sauté until translucent, about 5 minutes. Remove from the heat and set aside.
Preheat oven to 375 degrees. Grease a shallow 1-quart baking dish. In a heavy saucepan over medium heat, melt remaining butter. When it foams, remove the pan from the heat and whisk in the flour, salt, pepper and cayenne to form a paste. Return the pan to moderate heat. Slowly whisk in the milk in a steady stream. Reduce the heat to low and whisk until there are no lumps. Simmer the sauce, stirring occasionally, until it thickens, about 8-10 minutes. Stir in the goat cheese and continue to cook until the cheese is incorporated. Stir the leeks, parsley and prosciutto into the sauce.
Spoon the mixture into the baking dish. Top evenly with the Gruyere cheese. Bake until top is crisp and browned, 20-30 minutes. Serve hot.
Note: You could also put these in individual ramekins.
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Comments on this recipe
I believe there is an error in the amount of milk to be used. Please check this out and respond.
The amount of milk in this recipe is correct.