Gratin de Poireaux au Roquefort

Gratin of leeks with roquefort

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Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

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

Method

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/