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Leeks
Leeks au gratin
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
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Freezing
No
Calories
Sodium
Protein
Fiber
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Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 kg (2,2 pound) of leeks
1 liter (4 cups) of chicken broth
1 liter (4 cups) of whole milk
150 gr (3/4 cup) of butter
150 gr (3/4 cup) of flour
200 gr (7 oz) of Emmental, Beaufort or Gruyère cheese
Ground salt an pepper
Nutmeg up to taste
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Leeks au gratin
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Jan 01
Preparation
Preheat oven at 210°C (425°F).
Slice dark green parts of leeks. Slice in 4 over it's lenght and wash carefully under water. Mince.
In a casserole, cook leeks into chicken broth until tender. Drain and set aside leeks in a bowl.
Add milk to broth, set at low heat.
In a casserole at low heat, melt butter, add flour and cook while stirring for 5 minutes without browning.
Soak with warm liquid, add 250 ml (1 cup) of leeks and simmer slowly while carefully whisking for 5 minutes.
Add cheese, season up to taste (be careful of salt, cheese is already salty). Mix leeks and sauce. Pour into gratin plate and cover with grated cheese.
Gratin in the oven.
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