Leek Gratin

  • 6 leeks
  • 5 Tbsp. butter
  • 3 Tbsp. flour
  • 1 ½ c. milk
  • 6 oz. soft goat cheese
  • 4 oz. pancetta (optional)
  • 1 ½ c. grated gruyere
  • salt and pepper
  • nutmeg

Slice leeks into thin rounds about ¼” thick. Slice pancetta into strips. Saute pancetta and leeks in about 2 Tbsp. butter until soft. Meanwhile, make a white sauce: melt 3 Tbsp. butter and stir in flour. Cook over medium heat for 3-5 minutes. Slowly add milk while stirring constantly. When white sauce has desired consistency, stir in goat cheese. Season with salt and pepper and a pinch of nutmeg. Transfer leek and pancetta to a gratin dish. Pour white sauce over leeks. Sprinkle grated cheese over the top. Bake in a 350 degree oven until bubbling and brown, about 25-30 minutes.

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