Leeks gratinated with butter and Comté
Leeks gratinated with Comté... This is an easy dish that speaks for itself. Leeks are like fat, it’s life. So if we also add that little touch of gratin that we all love... This dish - if your hunger is terrible - will accompany eggs or a nice white meat .
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Ingredients
For 4 people
- 1.5kg of leeks
- 60g Lehmann churned butter
- 50g grated Comté cheese
- Salt
- Pepper
Preparation
- Clean the leek whites . Cut the green and the stem. Cut the whites in half. Cut them into sections or sticks. Rinse and remove any traces of soil.
- Blanch the leeks by boiling them in a pan of salted water. Throw them to cook for 10 minutes. Take them out and drain.
- Melt 40g of the butter in a casserole dish . Add the leeks. Season. Cook covered over low heat for between 8 and 10 minutes.
- Preheat your oven to 220°C.
- Use the extra 20g of butter to butter a dish in the oven. Arrange your leeks and grate the Comté on top.
- Brown the dish on the oven grill until you obtain the desired gratin. Serve in the dish itself.
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