I absolutely love this recipe. It is dead easy, legitimately 2 ingredients – the leek juice and melted cheese combining to make the sauce –, delicious but unlikely to weight you down. Very much worth cooking when leeks are in season, and you want something warm and cheesy to pick up your soul.

Ingredients:

  • 2 big leeks1
  • 1 full2 Roblochon3

Cooking:

  • Cut the leeks into 1cm slices then cook them in salted water until they reach your favorite consistency4
  • drain the leeks carefully in a colander then transfer them to the bottom of you cooking pan
  • put a layer of cheese slices on top of the leeks
  • cook in an oven at 350F (180C) until the cheese is melted or crispy to your preference5
  • eat hot

Credits:

This particular take on the recipe came straight from a French book of recipe whose name sadly escapes me at the moment. The recipe diverges from the vast majority of gratins in that it does not have a carb, making it significantly lighter on the stomach.

  1. Enough to cover the bottom of your pan in a thick layer. ↩︎

  2. Enough to cover the top of your pan. ↩︎

  3. If you cannot procure Roblochon where you live, ask your favorite cheese vendor for their closest equivalent, it will do. ↩︎

  4. I like to reach the point where they can barely hold themselves together. ↩︎

  5. The point of this step is to cook the cheese, the leeks are already done. ↩︎