6 med. leeks
1 tbsp. butter
2 tbsp. flour
3/4 c. skim milk
1 tsp. dry mustard
1/8 tsp. pepper
2 tbsp. Parmesan cheese
2 oz. Mozzarella cheese

Trim and cut leeks into 3/4 inch slices and wash. Preheat oven to 375 degrees. In large skillet over medium heat in 1 inch boiling water, place leeks in a single layer, heat to boiling. Reduce heat, cover and simmer for about 10 minutes or until tender-crisp. Drain.

In 1 1/2 quart shallow baking dish, grease and place the leeks. In small saucepan over low heat or in double boiler, melt butter. Add flour; cook about 1 minute, stirring constantly. Gradually add milk, mustard, and pepper and cook until thickened and smooth, stirring constantly. Remove from heat need stir in the Parmesan cheese. Pour over leeks. Sprinkle with the Mozzarella cheese. Bake 30 minutes. Serves 6.