Ingredients with Measurements:
- 4 large leeks, trimmed and sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup grated Knockalara semi-hard sheep's cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- 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 cook until softened, about 5-7 minutes.
3. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
4. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
5. Add the salt, black pepper, and nutmeg. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
6. Remove the skillet from heat and stir in the grated Knockalara semi-hard sheep's cheese until melted and well combined.
7. Transfer the mixture to a 9x13 inch baking dish.
8. Sprinkle the panko breadcrumbs over the top of the mixture.
9. Bake for 25-30 minutes, or until the top is golden brown and the mixture is bubbling.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 218
Fat: 12g
Saturated Fat: 7g
Cholesterol: 36mg
Sodium: 398mg
Carbohydrates: 17g
Fiber: 2g
Sugar: 7g
Protein: 11g
Substitutions for ingredients:
- Knockalara semi-hard sheep's cheese can be substituted with any semi-hard cheese, such as cheddar or Gouda.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the leeks with onions or shallots for a different flavor.
- Add chopped herbs, such as thyme or rosemary, for additional flavor.
Tips and tricks:
- Make sure to slice the leeks thinly to ensure they cook evenly.
- Use a whisk to prevent lumps from forming when adding the milk to the flour mixture.
- For a crispier topping, broil the gratin for the last 1-2 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 herbs, such as parsley or chives.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the topping is not crispy enough, broil for an additional 1-2 minutes.
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 originated in French cuisine and typically consists of a creamy sauce and a crispy topping.
Flavor profiles:
The creamy sauce is rich and savory, while the crispy topping adds a crunchy texture.
Serving suggestions:
Serve the gratin as a side dish or as a main course with a salad or roasted vegetables.
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Region: Irish