Preparation | Cooking | Start to finish |
---|---|---|
22 min. | 38 min. | 1 hour |
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 cheese 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. | ![]() |