Ingredients with Measurements:
- 1 Kravská Hrudka (Czech cheese)
- 2 large leeks, sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large skillet
- Medium saucepan
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the Kravská Hrudka into thin rounds and set aside.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes.
4. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes.
5. Gradually whisk in the milk and continue to whisk until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes until thickened.
6. Add the salt, black pepper, and ground nutmeg to the sauce and stir to combine.
7. Layer half of the sliced Kravská Hrudka in the bottom of the baking dish. Top with the cooked leeks.
8. Pour half of the sauce over the leeks and sprinkle with half of the grated Parmesan cheese.
9. Layer the remaining Kravská Hrudka on top of the Parmesan cheese.
10. Pour the remaining sauce over the Kravská Hrudka and sprinkle with the remaining Parmesan cheese.
11. Top with the panko breadcrumbs.
12. Bake for 25-30 minutes until the top is golden brown and the sauce is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 24g
Saturated Fat: 15g
Cholesterol: 74mg
Sodium: 634mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 7g
Protein: 17g
Substitutions for ingredients:
- Kravská Hrudka can be substituted with any semi-hard cheese such as Gouda or Cheddar.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different vegetables such as spinach or mushrooms.
Tips and tricks:
- Slice the Kravská Hrudka as thinly as possible for even melting.
- Make sure to cook the flour and butter mixture for at least 1-2 minutes to avoid a raw flour taste in the sauce.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
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 until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with crusty bread or garlic bread.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk to thin it out.
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:
Kravská Hrudka is a traditional Czech cheese made from cow's milk. It is similar to a mild cheddar and is often used in traditional Czech dishes.
Flavor profiles:
Creamy, cheesy, and slightly sweet from the leeks.
Serving suggestions:
Serve as a main dish or as a side dish with a protein such as grilled chicken or steak.
Related Categories
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Region: Slovak
Taste: Creamy, Savory, Rich, Comforting