Gratin of leeks with Morbier cheese

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 8 leeks
• 2 1 spring onion (scallion)
• 3 250 g Morbier
• 4 4 tablespoons oil
• 5 100 ml liquid cream
• 6 200 g cooked meat (optional)
• 7 salt
• 8 pepper
• Total weight: 2,295 grams

Times:

Preparation	Cooking	Start to finish
25 min.	40 min.	1 hour

Step by step recipe

• 1: Prepare 8 leeks, slice them.
  Reserve.
• 2: Prepare 1 spring onion (scallion), also slice it.
  Reserve.
• 3: Cut half of the 250 g Morbier into small pieces, the other half into strips.
  Set aside.
• 4: In a large skillet over medium heat, pour in 4 tablespoons oil and when hot, add spring onion, salt and pepper.
  Cook and stir for 1 minute.
• 5: Add the leeks and mix.
• 6: Cook, covered, for a few minutes until leeks are just tender.
• 7: Add 100 ml liquid cream, Morbier cheese in small pieces, salt and pepper.
• 8: Reduce heat and let thicken gently, stirring occasionally.
  Check seasoning.
  Preheat oven to 200°C (390°F).
• 9: You can add if you wish 200 g cooked meat cut in small pieces, but it is not essential.
• 10: Pour the mixture into a buttered baking pan.
• 11: Place the rest of the Morbier cheese cut into strips on top...
• 12: ... and bake for about 25 minutes.

Remarks

You will notice that the top of the gratin will not be well browned, especially compared to a classic Comté or Gruyère gratin, but the taste is there.
The proportions of the recipe, cream and Morbier in particular, are quite indicative, feel free to adapt to your taste.

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