Anne Willan

Poireaux à la Savoyarde

Leeks with Cheese and Breadcrumbs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Another version of a Savoyard gratin, this recipe can also be made with vegetables such as courgettes/zucchini, cabbage, celeriac/celery root, with celery itself and even with onions.

Ingredients

1.5 kg leeks

Method

Split the leeks down to the white and clean them thoroughly under running water. Use only the white and the most tender part of the green leaves (the remaining dark green part can be used for soup). Put the leeks in a large pot of boiling salted water and cook over a high fire for 15 minutes or until tender; drain thoroughly. Set the oven at very hot (220°C/425°F).

Rub a baking dish wit