• 4 large leeks (about 800 gr)
• Salt and pepper
• 1/3 cup (40 g) butter
• 1/3 cup (40 g) flour
• 1 1/4 cups (300 mL) milk
• 1 pinch nutmeg
• 5 oz (150 g) thinly sliced Canadian Swiss-type cheese like Cogruet
• A few drops of lemon

1. Peel leeks and wash thoroughly. Cut off green parts (may be used in a soup) and boil white parts in salted water for about 15 minutes.
2. Make a béchamel sauce from the butter, flour and milk. Add nutmeg. Cook for at least 1 minute, stirring constantly in a figure-of-eight pattern.
3. Place cooked leeks in a gratin dish and cover with béchamel. Add lemon to taste. Arrange Canadian Swiss-type Cogruet cheese slices over leeks and bake in oven at 400°F (200°C) for about 10 minutes

4 Servings