Leeks au gratin with béchamel creamy sauce
30
15
4
No
Ingredients
- 1 1/2 package of 250 g (6 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
Preparation
Side-by-side mode
- Preheat oven to 410°F (210°C).
- Brown Les Cultures de chez nous sliced leeks in 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 the leeks are tender.
- Prepare creamy béchamel sauce with flour, butter, milk, and cream. Season the cream with nutmeg, salt, and pepper. Once the sauce is 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.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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