Leeks au gratin with mozzarella

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 20
Portions 2
Freezing No


  • 1 package (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 ball of mozzarella cheese
  • 100 ml (6 tablespoons) of milk
  • 15 ml (1 tablespoon) of flour
  • 15 ml (1 tablespoon) of chopped basil
  • Butter
  • Salt and pepper
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  • Preheat oven at 180 °C. Oil a gratin plate.
  • Wash carefully Les Cultures de chez nous sliced leeks and drain. Melt a nut of butter in a pan and pour sliced leeks. Cover and cook sliced leeks for 10 minutes. Grate a ball of mozzarella cheese. Set aside.
  • Prepare light béchamel sauce. In a bowl, mix 15 ml (1 tablespoon) of flour with 15 ml (1 tablespoon) of cold milk. Stir to avoid any lumps.
  • Pour 100 ml (0,5 cup) of milk in a casserole and bring to a boil. Out of heat, pour cold milk and flour in the casserole. Stir. Heat casserole at low heat and stir until béchamel thicker.
  • Add choppe basil, salt, pepper and mix. Then, mix leeks with béchamel sauce and pour into the gratin plate. Spread with grated mozzarella cheese. Oven bake for 20 minutes. After 15 minutes, set oven at broil and brown gratin for 5 minutes.
  • Serve right away.

Chef's notes