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French Leek Gratin with Velvety Béchamel and Golden Comté Crust

Name: French Leek Gratin with Velvety Béchamel and Golden Comté Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: french
Ingredients: 800 g Fresh leeks trimmed; 40 g Butter; 35 g All-purpose flour; 400 ml Warm milk; 100 g Grated Comté cheese; 0.25 tsp Ground nutmeg; 0.5 tsp Salt and pepper

A comforting French bistro side dish: sweet steamed leek batons blanketed in silky nutmeg-spiced béchamel sauce, topped with a bubbling golden crust of Comté cheese.

Prep

20 min

Cook

30 min

Total

50 min

Ingredients

4servings

Fresh leeks trimmed
800 g
Butter
40 g
All-purpose flour
35 g
Warm milk
400 ml
Grated Comté cheese
100 g
Ground nutmeg
0.3 tsp
Salt and pepper
0.5 tsp

Preparation Steps

Blanch leeks in boiling salted water for 10 minutes until tender. Drain thoroughly and gently squeeze dry.

10 min timer

Make béchamel: melt butter, stir in flour for 1 minute, then whisk in warm milk gradually until thickened. Season with salt and nutmeg.

6 min timer

Arrange drained leeks in baking dish, pour béchamel over, and top generously with grated Comté.

3 min timer

Bake at 200°C (400°F) for 20 minutes until bubbling with a golden browned crust.

20 min timer

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Provenance & Public Domain Audit

Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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French Leek Gratin with Velvety Béchamel and Golden Comté Crust

Ingredients

Preparation Steps

Cook this recipe offline in your kitchen

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