Name: Leek Gratin
Cook time: 28 min
Yield: 8 servings
Ingredients: 3 leeks, diced; 2 white onions, diced; 125 g butter, diced; 50 g olive oil; 125 g flour; 200 g white wine; 500 g milk; 300 g Comte, grated; 100 g panko breadcrumbs; 20 g finely cut chives; 20 g grated parmesan

Method

12 steps

Clean leeks, peel onions, dice both and reserve.
Heat a saute pan over a medium heat and add butter and a little olive oil.
Sweat leeks and onions fairly fast – season now.
Cook for 4/5 minutes and allow to soften.
Add white wine and reduce to dry.
Add flour and work into the mix and cook out for 2/3 minutes.
Add milk in stages and emulsify in, cook out for another 4/5 minutes.
Remove from heat and add Comte and beat in.
Transfer to an oven proof dish.
Finely chop parsley and combine with panko breadcrumbs and grated parmesan.
Top the gratin with crumb mix and bake in a 180c oven for 15 minutes until golden.
Allow to cool for 2/3 minutes before serving.

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