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Leeks au Gratin
1 small onion, chopped
3 cloves garlic, chopped
1 celery stalk
1 1/4 cup chicken broth
1/2 tsp. dry mustard
1/4 cup cornstarch
1/2 cup evaporated milk
1 cup shredded Cheddar cheese
Salt and pepper to taste
Trim off tough green leaves from leeks. Cut leeks lengthwise and rinse to remove sand and dirt. Cut white part only into thin slices. Combine with onion, garlic, celery, broth and mustard in a slow cooker. Cook on low 6-7 hrs. Turn control to HIGH. In a small bowl, dissolve cornstarch in milk; stir into leek mixture. Add cheese. Cover and cook on HIGH about 15 min. until thickened and cheese has melted. Season with salt and pepper.
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