Tuesday 28 May 2013

Leek and Boursin Casserole


The days have still been cool enough to enjoy a good casserole.  I had a similar dish to this many years ago made with three onions and three cheeses but I can't remember which kinds.   When I saw some nice looking leeks in the store recently, I decided to give this a try.  This dish contains two of each (onions and cheese), but the predominant flavours are definitely the leek and Boursin, hence the name of the recipe.

Leeks have dirt or sand in between the layers, so it's best to give them a good wash.  If they are going to be sliced as in this recipe, just soak the slices in some water before final use; it is much more effective than trying to remove the sand while still whole.

3 large leeks
2 shallots
Aged cheese such as aged cheddar, gruyere or parmesan
1/3 cup Boursin Cheese - pepper or herb flavour
1/2 cup white wine

Slice three large leeks, soak in water, then drain.  Slice 2 shallots.  Toss shallots and leeks together.  Butter a small casserole dish.

Place half of the onion mix in the dish. 

Layer with grated parmesan or sliced aged cheddar (I used 3-year old Balderson Cheddar).  Sprinkle with freshly ground pepper and salt.

Place the remaining half of the onion mixture on top.

Top with 1/3 cup Boursin Cheese.  Add more freshly ground pepper and salt to taste.

Pour white wine over the mixture. 

Bake at 350 degrees F for approximately 60 minutes.  Top should be browned and onions will be creamy!

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