1. Pre-heat oven to 200°C. 2. Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water. 3. Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square). 4. As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well. 5. Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens. 6. Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted. 7. Remove the bayleaf, then pour the cheese sauce over the leeks. 8. Top with remaining cheddar, and bake 20-30 minutes, until golden. 9. If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth. ---------------------------------------------------------------------------
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