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Classic Vegetable Gratin

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Sage Russell
Sage Russell
This classic vegetable gratin, uses leeks and gruyère cheese to add another dimension to the dish. It is incredibly easy to make, and is the perfect side for your dinner party on a cold winter's evening. Watch Sage Russell show you how to make this classic French dish in this Grokker Premium video.

Cooking Recipe

Servings: 2
Prep Time: 5 minutes
Cook Time: 40 minutes
Ready In: 45 minutes

2 leeks, trimmed and chopped
1¼ cup gruyère or Swiss cheese, grated
2 tbsp olive oil
½ tsp salt
¼ cup breadcrumbs

Simple Béchamel sauce
2½ tbsp butter
2 tbsp plain flour
1½ cups (350ml) whole milk
¼ tsp nutmeg
1 tsp of sea salt

1. Pre-heat an oven to 355°F (180°C). In a pan over a medium heat, add the olive oil and sauté the leeks with the ½ tsp of salt. The leeks should become softened rather than colored, so take care not to put the heat too high.

2. Prepare Sage's

3. To the béchamel sauce, add 1 cup of the cheese, and mix until combined.

4. Pour enough of the béchamel sauce into a gratin dish to cover the base, and then add all of the leeks. Then add the rest of the béchamel sauce and combine. Top the dish with the remaining cheese and breadcrumbs, and place into the oven for 30 minutes, or until the top becomes golden brown. To make the breadcrumbs simply crush day old bread until it reaches the required consistency.

Classic Vegetable Gratin
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