French
Gratin de Poireaux (Baked Leek Gratin)
Gratin de Poireaux (Baked Leek Gratin) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 5 leeks, white and light green parts, sliced
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 1 cup Gruyere cheese, grated
- 1 pinch ground nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Preheat the oven to 400 F, rinse the sliced leeks well to remove any grit, and melt half the butter in a covered pot.
- Cook the leeks over low heat, stirring occasionally, until very soft but not browned, about 15 minutes.
- Meanwhile melt the remaining butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk and simmer, stirring, until thickened, about 5 minutes; season with the nutmeg, salt, and pepper.
- Combine the leeks with half the bechamel and half the Gruyere in a buttered baking dish, then spread the remaining bechamel over the top and scatter on the remaining Gruyere.
- Bake for 20 minutes, until bubbling and golden.
- Let the gratin rest for 5 minutes; with a green salad alongside, it makes a complete meatless lunch or a light dinner on its own.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Gratin de Poireaux (Baked Leek Gratin), read from the same composition Dinejot builds a real meal from.
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gratin de Poireaux (Baked Leek Gratin) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
When to cook it
Gratin de Poireaux (Baked Leek Gratin) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on leek, milk, and cheese.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.