Once again we will enjoy together a very tasty dish with leeks, bacon and cream! It is a proposal for lovers of leek and for those who until now had some objections to them. Try and let me assure you that you will love them!
For those who don't remember our earliest proposal with Leeks au Gratin this is your chance for a reminder.
Both recipes look pretty close but we prefer this one. Maybe cooking the leeks in milk made the difference.
For those who don't remember our earliest proposal with Leeks au Gratin this is your chance for a reminder.
Both recipes look pretty close but we prefer this one. Maybe cooking the leeks in milk made the difference.
| work: 30' | time: 1h:00' | average: |
Ingredients (4 servings)
|
PreparationClean and wash the leeks. Cut and put them to boil with milk on low heat for 15'
|  Meanwhile we cut the bacon into 1 cm/ ½ inch squares |
 We cook the bacon until crisp, in a nonstick pan |
 When the leaks are ready (in 15') we drain them and keep the milk in a container for later |
 In a bowl we beat lightly the eggs, cream, mustard powder, 1⁄3 of the grated cheese and the milk from previous step |
 The bacon is ready waiting for its turn. I would recommend against adding salt or pepper. The bacon and the cheese contain enough already. |
 In lightly greased ovenproof dish, spread a first layer of leeks |
 Spread the bacon as second layer and on top the mix of beaten ingredients |
 Finally spread the remaining cheese as a final layer |
 Bake at 180°C/ 350°F/ gas 4 for 30' or until brown. If it gets brown early, cover it with a baking sheet
|  Serve and enjoy one of the most delicious dishes containing leeks! |
