Gratin of leeks with Morbier cheese


Gratin of leeks with Morbier cheese
In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.
24 K 3.7/5 (3 reviews)
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Last modified on: April 16th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Gratin of leeks with Morbier cheese
Prepare 8 leeks, slice them.

Reserve.

Stage 2 - 3 min.
Gratin of leeks with Morbier cheese

Stage 3 - 3 min.
Gratin of leeks with Morbier cheese
Cut half of the 250 g Morbier into small pieces, the other half into strips.

Set aside.

Stage 4 - 1 min.
Gratin of leeks with Morbier cheese
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.

Stage 5 - 1 min.
Gratin of leeks with Morbier cheese
Add the leeks and mix.

Stage 6 - 7 min.
Gratin of leeks with Morbier cheese
Cook, covered, for a few minutes until leeks are just tender.

Stage 7 - 1 min.
Gratin of leeks with Morbier cheese
Add 100 ml liquid cream, Morbier cheese in small pieces, salt and pepper.

Stage 8 - 5 min.
Gratin of leeks with Morbier cheese
Reduce heat and let thicken gently, stirring occasionally.

Check seasoning.

Preheat oven to 200°C (390°F).

Stage 9
Gratin of leeks with Morbier cheese
You can add if you wish 200 g cooked meat cut in small pieces, but it is not essential.

Stage 10 - 2 min.
Gratin of leeks with Morbier cheese
Pour the mixture into a buttered baking pan.

Stage 11 - 2 min.
Gratin of leeks with Morbier cheese
Place the rest of the Morbier cheese cut into strips on top...

Stage 12 - 25 min.
Gratin of leeks with Morbier cheese
... 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.
Keeping: A few days in the refrigerator, protected by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=60 %160 RDI=20 %180 RDI=30 %2,800 RDI=140 %11,740 RDI: 140 %
Per 100 g6 RDI=2 %6 RDI=1 %7 RDI=1 %120 RDI=6 %510 RDI: 6 %
Per person40 RDI=10 %40 RDI=4 %50 RDI=7 %700 RDI=40 %2,940 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 7.05 €
  • Per person : 1.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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