|4||leeks — sliced|
|3||garlic — cloves, thinly sliced|
|500 - 700 ml||milk|
|1 tsp||Dijon mustard|
|nutmeg — ground, pinch|
|1 cup||mature cheddar cheese|
|salt and freshly ground black pepper — to taste|
|4||quality brie — sliced|
In a saucepan, heat 2 tbsn butter with the oil and fry the leeks and
garlic until soft.
Add the rest of the butter and allow to melt.
Stir in the flour until a roux is formed and slowly whisk in the milk. Only add 500ml
milk at the beginning to ensure that the sauce isn’t too thin. You want
the sauce to be thick enough to not ooze off the toast completely.
Lower the heat and allow the sauce to cook gently until the ‘floury’
taste has disappeared.
Add the seasonings and the cheddar and take off
Stir until the cheese has melted and adjust the seasoning.
Heat the grill of the oven and toast the bread on both sides until nice and golden and crisp.
Top with a few spoonfuls of the sauce and place back under the grill. Allow to get nice and brown then serve immediately.
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