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Leek gratin with Brie de Meaux


Here is a great recipe for leek gratin with Brie de Meaux, ideal with a salad or with a good grill.

Ingredients for 4 persons :

  • 8 leeks
  • 120 g of Brie de Meaux
  • 10g butter

For the bechamel sauce:

  • 30 g semi-salted butter
  • 30 g flour
  • 50 cl of whole milk
  • 1 pinch of nutmeg
  • Salt, freshly ground pepper

Leek gratin with Brie de Meaux

- Separate the white from the green leek. Remove the first leaves from the white, wash it. Cut it into 4 to 5 cm sections. Pre-steam them (keep them slightly crunchy).

For the bechamel sauce:

- Prepare the white roux: in a saucepan, just melt the butter over low heat, add the flour. Mix until a homogeneous mixture is obtained and cook for 3 minutes over low heat (without coloring). Let cool.

- In another saucepan, pour the milk, add the nutmeg and bring to a boil. Gradually pour over the cooled white roux. Mix with a whisk. Bring to a boil for about 5 minutes while stirring.

Season. The sauce should gradually thicken, it becomes creamy and smooth.

- Put the oven in grill position.

- Cut the brie into cubes and add it to the béchamel sauce. Let it melt.

- Butter a dish in the oven, place the leek sections next to each other. Cover with sauce and broil until the surface browns.

Chef's B.A.ba

You can make this recipe with other vegetables such as cauliflower, chard or some potatoes.

Brie de Meaux is a soft cow's milk cheese with a bloomy rind of fine white down, with a fat content of 45%.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Thanksgiving Favorites: cheesy cauliflower and leek gratin (October 2020).