Leeks au gratin
15 min
50 min
6
No
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 g (7 oz) of Emmental, Beaufort or Gruyère cheese
- Ground salt an pepper
- Nutmeg up to taste
Preparation
Side-by-side mode
- 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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