Gratin de Poireaux au Roquefort

Gratin of leeks with roquefort

Preparation info
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By Pierre Koffmann

Published 2012

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  • 1 kg/ lb small tender leeks
  • 25 g/1


Cook the leeks in boiling salted water until tender. Lift them out of the water (reserve the water) and leave to drain in a warm place so that they do not get cold.

Melt the butter in a saucepan, stir in the flour and cook for 2 minutes to make a roux. Add the milk and 200 ml/