Leek gratin with emmental cheese


  • 1 kg of leeks

  • 100 g grated cheese

  • 60 g of butter

  • 2 tbsp flour

  • 25 ml milk

  • 3 tbsp. whipping cream

  • 1 c. chopped parsley

  • 1 pinch of grated nutmeg

  • Table salt, freshly grounded white pepper


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.