French

Gratin de Poireaux (Baked Leek Gratin)

Name: Gratin de Poireaux (Baked Leek Gratin)
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 5 leeks, white and light green parts, sliced; 4 tbsp butter; 2 tbsp all-purpose flour; 1.5 cups milk; 1 cup Gruyere cheese, grated; 1 pinch ground nutmeg; 1 tsp salt; 1/4 tsp black pepper

Julien B. @julien_b

Gratin de Poireaux (Baked Leek Gratin) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium Low carb Vegetarian Pescatarian Halal

Ingredients

Serves

The quantities follow this count.

5 leeks, white and light green parts, sliced
4 tbsp butter
2 tbsp all-purpose flour
1.5 cups milk
1 cup Gruyere cheese, grated
1 pinch ground nutmeg
1 tsp salt
1/4 tsp black pepper

How to cook it

Preheat the oven to 400 F, rinse the sliced leeks well to remove any grit, and melt half the butter in a covered pot.
Cook the leeks over low heat, stirring occasionally, until very soft but not browned, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk and simmer, stirring, until thickened, about 5 minutes; season with the nutmeg, salt, and pepper.
Combine the leeks with half the bechamel and half the Gruyere in a buttered baking dish, then spread the remaining bechamel over the top and scatter on the remaining Gruyere.
Bake for 20 minutes, until bubbling and golden.
Let the gratin rest for 5 minutes; with a green salad alongside, it makes a complete meatless lunch or a light dinner on its own.

Watch how to cook Gratin de Poireaux (Baked Leek Gratin)

Someone making it start to finish, so you can see what the steps look like.

Gratin de Poireaux Oignon Fromage - Recette Facile Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Gratin de Poireaux (Baked Leek Gratin), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gratin de Poireaux (Baked Leek Gratin) carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Gratin de Poireaux (Baked Leek Gratin)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
Gluten	Yes	Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 350 kcal
Protein: 14 g
Carbs: 18 g
Fat: 25 g
Fiber: 1 g
Sugar: 4 g
Sodium: 710 mg
Saturated fat: 16 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Gratin de Poireaux (Baked Leek Gratin) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.