Title: Leeks au gratin
 Categories: Vegetables
      Yield: 4 Servings
 
 
        2 lb leeks with tops -- cut into
      1/2    " pieces
        1 TB butter margarine blend
  :          spread
        1 TB all-purpose flour
        1 ts all-purpose flour
      1/4 ts salt
        1 ds fresh ground black pepper
      2/3 c  skim milk
      1/4 c  Gruyere cheese
  :          Topping-----
        2 TB dry bread crumbs
        1 ts margarine -- melted
  
  Heat 1" water to boiling in 2-quart saucepan.  Add leeks. Cover and
  cook over medium heat about 5 minutes or until crisp-tender; drain.
  Heat oven to 325. Prepare topping. Spray shallow 1-quart casserole
  with nonstick cooking spray. Heat margarine in 2-quart saucepan over
  low heat. Stir in flour, salt and pepper. Cook over low heat,
  stirring constantly, until margarine is absorbed. Remove from heat.
  Gradually stir in milk. Heat to boiling, stirring constantly. Stir in
  cheese until melted. Stir in leeks. Pour into prepared casserole.
  Sprinkle with crumb topping. Bake uncovered about 25 minutes, or
  until heated through.
  
  Topping:  Simply mix together the ingredients until the bread crumbs
  are moistened.