Leeks au Gratin recipe
information
390 calories per serving
ingredients
1 kg (2 lb) leeks
2 litres (3 1/2 pints) water
salt and fieshly milled white pepper
generous pinch of grated nutmeg
50 g (2 oz) butter plus butter for greasing
50 g (2 oz) flour
250 ml (8 fl oz) milk
2 tablespoons single cream
1 tablespoon chopped parsley
100 g (4 oz) Emmental cheese,grated
2 litres (3 1/2 pints) water
salt and fieshly milled white pepper
generous pinch of grated nutmeg
50 g (2 oz) butter plus butter for greasing
50 g (2 oz) flour
250 ml (8 fl oz) milk
2 tablespoons single cream
1 tablespoon chopped parsley
100 g (4 oz) Emmental cheese,grated
method
1. Use only the white of the leeks (about 575 g (1 1/4 lb). You can keep the green leaves to go in a soup. Cut off the roots and halve thicker leeks lengthways, then wash the leeks thoroughly.
2. Bring the water with a little salt and the nutmeg to the boil in a large saucepan, then add and boil the leeks for 20 minutes. Butter an ovenproof dish. Drain the leeks and arrange them in the dish.
3. To make the sauce, melt the butter, sprinkle in the flour and, stirring continuously, cook until golden. Gradually stir in the milk and boil up several times, stirring continuously.
4. Finally stir in the cream and season with salt and pepper. Pour the sauce over the leeks, sprinkle with parsley and cheese.
5. Cook in a hot oven (220°C, 425°F, gas 7) until the cheese begins to brown.
Serve with: meat loaf and parsley potatoes.
2. Bring the water with a little salt and the nutmeg to the boil in a large saucepan, then add and boil the leeks for 20 minutes. Butter an ovenproof dish. Drain the leeks and arrange them in the dish.
3. To make the sauce, melt the butter, sprinkle in the flour and, stirring continuously, cook until golden. Gradually stir in the milk and boil up several times, stirring continuously.
4. Finally stir in the cream and season with salt and pepper. Pour the sauce over the leeks, sprinkle with parsley and cheese.
5. Cook in a hot oven (220°C, 425°F, gas 7) until the cheese begins to brown.
Serve with: meat loaf and parsley potatoes.
serving amount
serves 4
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