This recipe is fantastic! I've served this to guests for many special occasions, and it is devoured every time.
WedNightDinner Posted: 11/03/10
Mleigh Posted: 04/15/09
This was easy to make, and delicious. Sometimes gratin recipes have too much cheese and they wind up becoming greasy. This was just right.
jmeleeS Posted: 01/02/13
I have made this recipe several times and it's always a winner! A few tips: use whatever soft cheese you like (I usually use a mix of Havarti and Smoked Moz or Smoked Provalone - gives it great cream and texture), also I found you only need 3.5 cups milk (watch your pan as the milk can burn easily to the bottom while on the stove top) and usually you only need 3/4 of a cup of the liquid at transfer to the casserole to bake; bake time is only about 40 minutes and then to get the top nice and golden brown, throw the casserole dish under the broiler on high for ~2-4 minutes (pretty much just keep your eye on it for a few minutes and remove when it's bubbly and browned), finally, I usually only need to use 1 leek (as when they are in season, they are extra large). Very impressive dish that's homey, tasty and great for a crowd. Don't worry if it's a little thin on the sauce after removing rom the oven, the flavors don't suffer; just use a slotted spatula to serve and Enjoy!
JNBank Posted: 08/27/13
This was great. Increased the cheese to 1/4 more and used fat free milk. It was a hit.