Ingredients with Measurements:
- 2 large leeks, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Cantal cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- 9-inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté until they are tender, about 5 minutes.
3. Sprinkle the flour over the leeks and stir for 1 minute.
4. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook, whisking constantly, until the mixture thickens, about 5 minutes.
5. Remove the skillet from the heat and stir in the grated Cantal cheese until it is melted and well combined.
6. Pour the mixture into a 9-inch baking dish.
7. Sprinkle the breadcrumbs over the top of the mixture.
8. Bake for 20-25 minutes, or until the top is golden brown and the mixture is bubbly.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 292
Fat: 18g
Carbohydrates: 19g
Protein: 13g
Sodium: 554mg
Sugar: 7g
Substitutions for ingredients:
- Leeks: You can substitute onions or shallots for the leeks.
- Cantal cheese: You can substitute Gruyere or Comte cheese for the Cantal cheese.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Substitute the breadcrumbs with crushed potato chips or panko breadcrumbs for added crunch.
- Add sliced mushrooms to the leeks for a different texture.
Tips and tricks:
- Make sure to slice the leeks thinly so they cook evenly.
- Use a whisk to make sure the sauce is smooth and free of lumps.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed asparagus
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the top of the gratin is browning too quickly, cover it with foil for the remainder of the cooking time.
Food safety advice:
Make sure to cook the gratin to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet from the leeks.
Serving suggestions:
Serve the gratin as a main dish or as a side dish with a protein such as roasted chicken or grilled steak.
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Region: French