3 lbs broccoli cut into florets
3 tbsp. olive oil
2 leeks, halved and thinly sliced
salt and pepper
1/4 cup flour
3 cups milk
6 oz white cheddar cheese, shredded
Preheat oven to 400.
Steam broccoli to crisp tender and set aside to drain.
In medium saucepan, heat the olive oil. Add leeks and generous pinch of salt. Cook over medium heat until softened, about 10 minutes. Add the flour and wish until bubbly and a paste forms. Add the milk and cook, whisking constantly, until thickened and bubbling. Remove from the heat and whisk in cheese. Season with salt and pepper.
Pour half the cheese sauce into a large baking dish. Arrange the broccoli on top of the cheese sauce in a single layer and top with the remaining sauce. Bake for 15 minutes, until the sauce is bubbling and the top is golden brown.
Recipe Credit: Food and Wine
*How I made it: I used a blend of Swiss, parmesan and feta cheeses and used both broccoli and caulifour. You can also top this with crushed crackers mixed in melted butter for an even richer taste!