Leek Gratin with Lemon Béchamel
This is another delicious recipe by 3-starred Michelin Chef Anne Sophie Pic.
Contrary to popular belief, leeks are not always a “strong” tasting vegetable. On the contrary, the taste can be delicate and refined. Here, I prepare it au gratin with a very light béchamel sauce which is acidic and really easy to make. You can also use the béchamel sauce in other recipes.
This recipe calls for Beaufort cheese. This Alpine, French cheese is almost white, firm yet smooth, and creamy all at the same time. The best way to eat Beaufort is melted, in fondue or on savory pies, and it goes well with an aged white Burgundy.
If you don’t have Beaufort in your pantry, and there are probably good chances for this to happen, you can substitute it for Comte, Emmental or Gruyere.
Enjoy!
Leek Gratin with Lemon Béchamel
Ingredients
Steaming leeks:
- 6 leek whites
- 40 g semi-salted butter
- 250 ml vegetable stock
- 1 pinch salt
Lemon béchamel:
- ½ untreated yellow lemon peel
- 300 ml milk
- 20 g butter
- 20 g flour
- 1 pinch salt
The finish:
- 50 g grated Beaufort cheese (see above for substitutes)
- ½ untreated yellow lemon peel
Instructions
How to Make the Steamed Leeks:
- Cut the leek whites in half lengthwise to make cleaning easier.
- Soak them in a large volume of cold water and shake to remove all the sand. Take them out of the water. Cut them finely.
- In a frying pan, cook over medium heat with the butter for 5 minutes.
- Add the salt and mix. Gradually pour in the vegetable stock with a ladle until the leeks are well cooked and tender.
- Remove from the heat. Set aside.
How to Make the Béchamel:
- Remove the half-peel of the lemon with a peeler, or a peeler knife, taking care not to scratch the white skin, which is bitter.
- Bring the milk to the boil in a saucepan, remove from the heat, and then add the lemon zest to infuse it for 5 minutes.
- Filter the perfumed milk through a strainer.
- Melt the butter in a saucepan (be careful that it does not start to color) and then add the flour passed through a dry sieve.
- Let it boil slowly for 2 to 3 minutes, stirring constantly, to cook the flour well. With a ladle, add the very hot milk, little by little, taking care to boil the sauce for a few seconds each time you pour in the milk (to avoid lumps). Add a little salt.
- Set aside, off the heat.
The Finish:
- Preheat the oven to the broil position.
- In a salad bowl, mix the leek with the béchamel sauce. Place this mixture in a gratin dish.
- Sprinkle with grated Beaufort cheese.
- Put in the oven and leave to gratinate for 3 or 4 minutes, more or less depending on the oven, watch carefully!
- Take the gratin out and finish the recipe by adding, at the last moment, the grated lemon half-zest.
Notes
Related: Slow Cooked Leeks Salad with Crushed Peas, Feta & Mint
Related: Creamy Potato Leek Soup
Related: Pan-Fried Sea Bream with Leek Cream & King Oyster Mushrooms
Related: Pan-Fried Stone Bass with Burnt Leek Puree, Crab Meat & Pickled Shallots
Related: Best Leek Substitutes
