True French and British Cuisine
Leek Gratin
You might be surprised, but French cuisine is not just about the famous chef Alain Ducasse. Yes, we often think of France as refined and sophisticated in taste and aromas. Yes, the French are all about delicate and beautiful food, peacefully enjoying long meals from an early age, and learning so many interesting and useful things about food. But in this amazing country, there are both famous chefs and cooking enthusiasts – cuisiniers et cuisinières – all creating culinary magic. The amateurs inspire me just as much as the pros. They are always so interested in how I cook, like it's the million-dollar question. They appreciate every little detail, invention, tip and trick. I draw the utmost pleasure from discussing dinner with the French. For me, the top five dishes of French home cooking are: — le hachis parmentier, a tasty potato and meat pie — les endives au jambon, ham-wrapped endives — la tarte aux pommes et boudin noir, a unique apple and black pudding pie — le gratin de poireaux, a mouthwatering leek gratin — la blanquette de veau, tender veal with veggies in a creamy sauce Whip up a delicious leek gratin with this easy and vibrant recipe!
Ingredients
- 1 kg leeks
- 250 ml milk
- 100 ml double cream
- 20 g flour
- 40 g butter
- 100 g grated Gruyère cheese
- Salt and pepper
- Nutmeg
Method
- 1Bring a large pot of salted water to the boil. Trim the leeks, then slice and rinse them. Tie them with string and boil for 10 minutes. Preheat the oven to 240°C.
- 2Make a creamy bechamel sauce: melt the butter, whisk in the flour and add the cold milk, salt, pepper and nutmeg to taste. Simmer for 10 minutes.
- 3Grease a baking dish, layer in the dried leeks, pour over the sauce and sprinkle with cheese. Bake for 10 minutes, then dig in!
