Wednesday, 19 June 2013

Leek Gratin

8 leeks
6 slices of bacon
2 onions
200 ml single cream
1 egg
3tbsp olive oil
150grams grated emmental
salt and pepper to taste

Cut the leeks into rounds and wash them. Peel the onions and then finely chop them. Cut the bacon into strips.

Heat the oil in a frying pan and then when it is hot, add the leaks and the onions and fry for 3 minutes over a hot flame, stirring constantly. Then lower the heat and add a glass of water and season with salt and pepper.

Leave to cook gently for 15 minutes.
Meanwhile, beat together the cream and egg. Season with salt and pepper. Preheat the oven to 210°C.

Grease the gratin dish. Add the bacon to the frying pan, cook for a further one or two minutes and then pour the mixture into the gratin dish. Pour the cream and egg mixture over the top and then cover with a layer of grated cheese. Bake in the oven for 20 minutes. Serve straight from the oven, accompanied by red meat or as a main dish alongside some baby leaf salad.


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