Instructions: Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well, and pat leeks dry with paper towels.

Set aside.

Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Strain through a sieve into a bowl; discard solids.

Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until glended. Bring to a boil; reduce heat, and simmer 2 minutes or until margarine melts, stirring constantly. Remove from heat, and add Gruyere cheese, stirring until cheese melts.

Arrange leeks in an 11-x7-x2-inch baking dish coated with cooking spray.

Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper.

Bake, uncovered, at 400 F for 25 minutes or until lightly browned.

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