Creamed Leeks and Onions with Fontina Cheese

Serves four as a side dish

This is also amazing as a burger topping or stirred into scrambled eggs, on top of toast or a baked potato

I'd say to allot 45 to an hour to make this, depending on how quick you are with a knife

Make a bechamel sauce, then add cheese to make a moray sauce:

In a large pot, melt 1/4 cup butter. Stir in 2 T flour. Stir and cook for 3 minutes, until it's takes on a light blond color. Slowly pour in 1 cup whole milk (or cream and milk. Or all cream!) and stir until thickened. 

Add 1 tsp Dijon mustard, 1/8 tsp nutmeg, 1/2 tsp dried thyme and a pinch of salt

https://video.wixstatic.com/video/5e2494_61e3f0bd572c45d09080c863d928a55e/1080p/mp4/file.mp4

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To that, add 2 cups sliced leeks, onions and/or shallots. Stir, reduce the heat and let cook for 5 minutes. You want the leeks soft. Turn off the heat and stir in two cups of shredded fontina cheese (or any meltable cheese).

At this point, you can just eat it as a side dish, but if you really want it to be incredible, put it in a heat proof dish and pop it under the broiler until lightly browned.