Cheesy Leek Gratin | Williams Sonoma

Ingredients

• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 2 Tbs. chopped fresh thyme
• 1/4 cup (1 oz./30 g) all-purpose flour
• 2 cups (16 fl. oz./500 ml) milk
• 1 1/2 cups (6 oz./185 g) shredded goat cheddar cheese
• Kosher salt and freshly ground pepper
• 6 leeks, white and light green portions, rinsed well and thinly sliced
• Canola oil for deep-frying
• 1/2 cup (2 oz./60 g) cornstarch