Leeks au gratin with béchamel creamy sauce

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 15
Portions 4
Freezing No


  • 1 1/2 package of 250 gr (4 1/2 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of fresh cream
  • 250 ml (1 cup) of milk
  • 30 ml (2 tablespoons) of flour
  • 30 ml (2 tablespoons) of butter
  • 50 gr of grated cheese
  • Olive oil
  • Breadcrumbs
  • Nutmeg
  • Salt and pepper
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  • Preheat oven at 410 °F (210 °C).
  • Brown Les Cultures de chez nous sliced leeks into olive oil for about 10 minutes while stirring. Salt and pepper. Pour 150 ml (9 tablespoons) of water. Cover and cook at low heat until leeks tenders.
  • Prepare creamy béchamel sauce with flour, butter, milk and cream. Season cream with nutmeg, salt and pepper. Once the sauce thicker, add sliced leeks. Mix well.
  • Into eight ramekins, divide leeks sauce and grated cheese. Spread breadcrumbs. Salt and pepper.
  • Oven bake for 10 to 15 minutes on the middle grill.
  • Bake until gratin browns well.

Chef's notes