Almond Leek Au Gratin

Even those who do not like leek in our family enjoyed this dish immensely. So, go ahead and give it a try. You can serve it as an appetizer (starter) or as a side for meat dishes. Most first-timers will not be able to say what it?s made out of.


  • 1 kg. leek
  • 1 glass of water
  • 1 coffee cup grated cheese
  • 1 chicken boullion tablet
  • 100 gr. finely chopped almonds (unsalted)
  • 2 coffee cups of flour
  • 2 tablespoons of butter
  • 300 ml. milk
  • Almond slivers (to sprinkle over the top)

How to:

Cut the leeks into thin slices. Melt the chicken boullion in water and cook the leeks until they absorb all the stock and are well cooked. With a fork, mash until no visible slices remain.

Add 100 gr. chopped almonds and the grated cheese. Stir.

In a pan, melt the butter, add the flour and cookwell. Add salt and 300 gr milk. Stir well until you get a smooth sauce béchamel (white sauce). Stir in the leek mixture. Beat an egg and brush the bottom of an oven-proof dish with it. Pour in the leek mixture, sprinkle over the top with the remaining cheese and almond slivers.

Bake in a 175°C oven until golden.





Baglan veya Yeni Kayit

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