Ingredients
- 750g leeks, cleaned weight
- 50g butter
- 40g plain flour
- 450ml milk
- 50g parmesan, grated
- 100g gruyere, cut into 1cm cubes
- 1 tsp caraway seed
- Extra butter for baking dish
- Salt and pepper
Method
Pare back the first two or three layers from each leek and cut top off where the tender white part ends. Give leek a good wash, making sure there is no grit lodged inside. Cut each leek into three or four lengths, each about 6cm.
Bring pot of salted water to the boil and blanch leeks for three to four minutes, until tender. Drain, cool a little and cut each piece in half, lengthwise on a bias. Heat butter in saucepan on medium heat until melted. Add flour and stir constantly until "roux'' is golden. Add a cup or so of milk and whisk well so no lumps appear.
Add rest of milk and keep stirring as it cooks and thickens (about two to three minutes). Stir in grated parmesan and season with salt.
Line one large or six to eight individual baking dishes and lay leeks inside. Drizzle with cheese sauce.
Scatter gruyere cubes and caraway seeds on top. Add a few turns of freshly grated pepper and bake in preheated 170C oven for 15 minutes until golden and bubbling.
