Ingredients with Measurements:
- 3 large leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyère cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
Special equipment needed:
- Large skillet
- 9-inch baking dish
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 and lightly browned, about 10 minutes.
3. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
5. Add the grated Gruyère cheese, nutmeg, salt, and pepper to the skillet. Stir until the cheese is melted and the mixture is smooth.
6. Pour the mixture into a 9-inch baking dish. Sprinkle the breadcrumbs over the top.
7. Bake for 25-30 minutes, or until the top is golden brown and the gratin is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 232
Fat: 14g
Carbohydrates: 16g
Protein: 11g
Sodium: 279mg
Sugar: 6g
Substitutions for ingredients:
- Leeks: You can substitute onions or shallots for the leeks.
- Gruyère cheese: You can substitute any other type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Top the gratin with sliced tomatoes before baking for a colorful twist.
- Use a mixture of different cheeses for a more complex flavor.
Tips and tricks:
- Be sure to thoroughly wash the leeks before slicing to remove any dirt or sand.
- Use a sharp knife to slice the leeks thinly and evenly.
- If the gratin is browning too quickly, cover it with foil while baking.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Sliced tomatoes
Pairings:
- Serve the gratin as a side dish with roasted chicken or beef.
- Pair with a green salad for a lighter meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the gratin is too thick, add a little more milk to thin it out.
- If the gratin is too thin, add a little more flour to thicken it up.
Food safety advice:
- Be 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 France and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the gratin hot and bubbly for maximum flavor.
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Region: Swiss