Leeks au gratin (2)
Instructions
Peel leeks eliminating the green part, wash them thoroughly and boil them in salted water.
After a quarter of an hour about drain them and let them dry lying on a kitchen towel.
In a saucepan melt 40 g butter, insaporitevi the leeks for a few minutes, then place in a buttered baking dish.
Prepare the béchamel sauce with the remaining butter, flour and milk.
In the end, retire the sauce from the heat and add the egg yolks, grated Emmenthal cheese, a pinch of nutmeg, salt and pepper.
Pour the sauce over leeks, sprinkle them with grated cheese and a little bread crumbs, spread some butter flakes and put to bake in preheated oven at 180 degrees for 20 minutes or more.
Retired and served.
Ingredients and dosing for 4 persons
- 1000 g of leeks
- 35 cl of milk
- 65 g of butter
- 25 g of flour
- 50 g of grated cheese
- 50 g of emmenthal cheese
- 2 egg yolks
- Breadcrumbs
- 1 pinch of nutmeg
- Salt
- Pepper