Butter, unsalted
|
6 tablespoons
|
Shallots, minced
|
2 tablespoons
|
Leeks, white and tender green parts,
chopped
|
3 pounds
|
Salt
|
½ teaspoon +
½ teaspoon |
Pepper, freshly ground
|
½ teaspoon +
½ teaspoon |
Milk, whole
|
2 cups + extra
|
Flour
|
3 tablespoons
|
Cayenne pepper
|
¼ teaspoon
|
Gruyere cheese
|
½ cup
|
Bread crumb, fresh
|
½ cup
|
- Preheat oven to 400°F.
- Melt 2 tablespoons of butter in a large frying pan over medium-high heat.
- Add the shallots, leeks, ½ teaspoons of salt, and ½ teaspoons of pepper.
- Reduce heat to medium, and cook, stirring often, until the leeks are translucent and soft, about 15 minutes; set aside.
- In a small saucepan over medium heat, warm the milk until small bubbles form around the edges of the pan; cover and remove from heat.
- In a saucepan over medium-high heat, melt 3 tablespoons of butter.
- Remove from the heat, and whisk in the flour, cayenne, ½ teaspoons of salt, and ½ teaspoons of pepper.
- Return the pan to medium-low heat, slowly whisk in the hot milk, and simmer, stirring until the sauce thickens.
If the sauce is too thin, raise the heat; if it is too thick, add more milk. - Stir into the leek mixture.
- Pour the mixture into a baking dish.
- Sprinkle evenly with the cheese and bread crumbs, and dot with the remaining butter.
- Bake until the top is golden and the gratin is bubbly, about 20 to 30 minutes.
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