Leeks au gratin

Author: Les Cultures de chez nous
Images poireaux
Portions -
Freezing No


  • 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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  • 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.

Chef's notes

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