Leeks in Cream Sauce Recipe

This recipe is a hit with our St. Patrick's Day meals and even if you're not an onion lover, this is delicious. And trust me... I'm NOT an onion lover! I tried to convince my mom that I was allergic to them, but she didn't buy it... I love the flavor of them and can eat onions cooked, but not crunchy.

Leeks are a very mild onion and in this sauce with bacon, I could just eat them all up...

Leeks in Cream Sauce

serves 4-6

4 large or 8 medium leeks
1 1/4 cups milk
8 strips of bacon slices
1 egg, lightly beaten
2/3 cup light whipping cream
1 tbsp mild Irish or country mustard
3/4 cup shredded cheese
salt and pepper

1) Slice the leeks into fairly large chunks. Put them into a pan with the milk. Season and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until tender. Drain well and turn the leeks into a buttered shallow baking dish, reserving the liquid.2) Meanwhile, if using the bacon, put it into a frying pan and cook gently to allow the fat to run, then turn up the heat a little and cook for a few minutes until it crisps up. Remove from the pan with a slotted spoon and sprinkle the bacon over the leeks.

3) Rinse the pan used for the leeks. Blend the beaten egg, cream and mustard together and mix it with the reserved liquid from boiling the leeks. Return to the pan and heat gently without boiling, allowing the sauce to thicken a little. Taste and adjust the seasoning with salt and pepper. Pour the sauce over the leeks and bacon.
4) Sprinkle with shredded cheese and brown for a few minutes under the broiler in the oven.