Ingredients:
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1 kg of leeks
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100 g grated cheese
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60 g of butter
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2 tbsp flour
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25 ml milk
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3 tbsp. whipping cream
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1 c. chopped parsley
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1 pinch of grated nutmeg
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Table salt, freshly grounded white pepper
Recipe:
Peel the leeks, remove the green part (you can use it for a soup), and wash carefully the white part. Bring to the boil in 2 liters of salted water for 20 minutes. Drain the leeks and place them in a buttered gratin dish. Melt 50g butter in a heavy saucepan. Add in the flour gradually to make a roux, add milk slowly, stirring constantly. Simmer Béchamel sauce for a few minutes. Add salt and pepper and add nutmeg for the flavor. Add whipping cream. Preheat oven to 220°C (th. 7). Pour the béchamel sauce on the leeks. Sprinkle with parsley and Emmenthal. Bake in the oven for a few minutes. Serve immediately in baking dish, with a grilled meat.