Leeks gratin – Gratin de poireaux

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People from Lyon love “gratins”, and especially leeks gratin. Find out more about the recipe below!


Ingredients

  • 12 leeks
  • ½ litre of Beaujolais (optional)
  • Salt
  • Pepper
  • 3 garlic cloves
  • 2 shallots
  • Thyme
  • 2 Laurel leaves
  • 60 of thick cream

Method

  • Chop off the extraneous greens from the leeks and discard. Wash the remaining leeks and cut them into medium size pieces.
  • Fill a saucepan with water and put it onto boil. When the water is boiling, add the leeks and soften them for 5 minutes.

  • Chop the two shallots finely and place them into an oven proof dish.
  • Drain the leeks and add them to the dish. Season the whole dish with salt and pepper and mix.
  • At this point you can also add ½ litre of Beaujolais, it is up to you!
  • Now add a pinch of Thyme, the Laurel leaves and the garlic cloves.

  • Spread the cream on the top of the leeks. Here you can also add some grated cheese!
  • Put the plate in the oven, gas mark 7 (approx. 210°) and cook for the maximum of an hour.
  • Check the dish frequently whilst cooking and remove from the oven when it is golden brown.
  • You can reduce the cooking time if your oven has a grill mode to 45 minutes.
  • This dish is best served warm. Enjoy!

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